Moist but hearty.
adapted from Rose's Recipes
Separate 2 eggs. Whip whites.
In a large bowl, mix:
3/4 cup plain whole-milk yogurt
2 large egg yolks
1 T ground flax seeds
3 T orange juice
1/2 t vanilla
1/4 cup canola oil
1/2 t almond extract
To that bowl add each successive ingredient and stir to combine:
3/4 cup whole wheat flour
¼ cup ground almonds
2 tsp. baking powder
pinch of salt
3/4 cup granulated sugar
¼ cup brown sugar
3 T wheat germ
Fold in the whites.
Fill muffin tins to ¾ full. Top with thinly sliced fruit.
Bake at 350 for about 10-12 minutes. (Watch them and check at 8 minutes and then 10.)
