4 med. apples
2/3 c. granola
1/4 c. chopped walnuts
2 tbsp. wheat germ
2 tbsp. honey
1/2 c. apple cider
1 c. vanilla yogurt

Preheat the oven to 350 degrees. Press an apple corer through the center of each apple and twist out the core (it makes a hole that is about 3/4 inch wide). The hole should go through the entire apple.

Place the granola, walnuts, wheat germ, and honey in a large mixing bowl and stir it all together. Using your hands, fill each apple hole with the granola filling. Top the apples with any extra filling.

Place the apples in the baking pan and pour the cider around the apples. Cover the pan with aluminum foil and seal the edges by folding the foil tightly around the rum.

Put oven mitts on and place the pan in the oven. Bake for 45 minutes. Then put the oven mitts on and carefully open one end of the foil. Pierce one of the apples with the fork or skewer. If the fork slides in easily, the apples are done. If the apples are still hard, reseal the foil and bake for another 15 minutes. When the apples are ready, put the oven mitts on and place the pan on a heatproof surface.

Carefully remove the foil, opening the edge that is away from you first to let the trapped steam escape. Using the large spoon, scoop the apples out of the pan and set them on a serving plate. Spoon any cider syrup in the bottom of the pan over the apples. Top each apple with 3 tablespoons of the yogurt. The apples are best served warm.

These apples can be prepared the night before and baked when you get up in the morning. Just cover them with plastic wrap and put them in the refrigerator. Makes 4 stuffed apples.