Whole Wheat Apricot and Raisin Bread or Muffins

This is a quick bread (as opposed to a yeast bread) and can be made into muffins as well. It makes terrific toast for breakfast; its dense texture soaks up lots of butter!

From Bob's Red Mill flour bag

• 1/4 c. dried apricots
• 3/4 c. milk
• 2 c. whole wheat flour
• 2 t. baking powder
• 1 t. baking soda
• 1/4 t. salt
• 1/2 t. nutmeg
• 1/4 c. butter
• 1/4 c. sugar
• 1/4 c. raisins
• 1 egg, beaten

1. Chop apricots into 1/2-inch pieces and soak them in milk for 4 hours.
2. Preheat oven to 350 degrees (400 or so if you make muffins).
3. Place the flour, baking powder, baking soda, salt and nutmeg in a bowl and cut in the butter. Add sugar and raisins. Make a well in the center and pour in beaten egg, milk and apricots. Mix well to make a soft dough.
4. Place mixture in a greased 8x4-inch loaf pan (or greased muffin tin). Bake for 30 minutes (20 for muffins) or until a toothpick stuck in center comes out clean.
5. Turn onto a wire rack to cool.

Makes 1 loaf or 12 muffins