1 c. unbleached flour
1 c. whole wheat flour
2 1/2 tsp. baking powder
1 tsp. salt
1 egg
1 c. milk
1/2 c. brown sugar, packed
4 tbsp. melted butter or oil
1 tsp. almond extract
1/2 c. dried apricots, chopped
1/2 c. almonds, chopped

Preheat oven to 375 degrees. Grease muffin pan. Sift dry ingredients together. In a separate bowl, beat egg lightly. Whisk in milk, brown sugar, butter or oil and almond extract. Make a well in the dry mixture. Add liquid and blend. Fold in almonds and apricots while flour streaks still in batter. Bake for 20 minutes or until inserted toothpick comes out clean.