1 egg, beaten
1 c. buttermilk or sour milk
1/4 c. brown sugar, packed
2 tbsp. cooking oil
1/2 c. whole bran cereal
1 c. all-purpose flour
1/2 c. dried apricots, snipped
1 1/4 tsp. baking powder
3/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. baking soda
1/8 tsp. salt

WHEAT GERM TOPPING:

Stir together: 2 tbsp. finely chopped nuts 1 tbsp. brown sugar

Store, covered in airtight container in refrigerator.

In bowl combine egg, buttermilk, brown sugar and oil. Stir in cereal. Let stand 5 minutes.

Meanwhile, in medium bowl combine flour, baking powder, cinnamon, nutmeg, soda and salt. Add to bran mixture. Stir just until moistened. Fold in apricots. Cover and chill in airtight container up to 1 week.

To serve, line 6-ounce glass custard cups or a microwave safe muffin pan with paper baking cups. Spoon about 3 tablespoons batter into each cup. If using custard cups, arrange in a ring on a microwave safe plate. Sprinkle 1 teaspoon Wheat Germ Topping over each muffin.

Micro-cook uncovered on high 30 to 60 seconds for 1 muffin, 1 to 2 minutes for 2 muffins, 1 1/2 to 2 1/2 for 4 muffins, 2 1/2 to 3 1/2 for 6 muffins or until done, giving the plate a half turn after every minute. Test for doneness by scratching the slightly wet surface with a toothpick. The muffin should be cooked underneath. Remove muffins from cups or pan. Let stand on wire rack 5 minutes. Makes about 12.

May be baked in oven at 400 degrees in greased muffin tins for 15 minutes without topping or use topping and follow microwave instructions.