While planning your next picnic baking spree, try this for a change: Instead of adding vanilla extract for flavor, add almond extract for variety. Apricots and almonds are an ideal combination, but other dried fruits such as cherries, chopped figs or chopped prunes could be substituted.

Ingredients

1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, preferrably unsalted.
2/3 cup firmly packed brown sugar
2 large eggs
1 teaspoon pure almond extract
1 cup lowfat milk
1/2 cup blanched whole almonds, coarsely chopped
1 cup dried apricots, finely chopped.

Preheat oven to 375°F. Line a Line a 12-cup muffin tin with paper liners or coat it with cooking spray.

Combine the flours, baking powder, baking soda and salt in a medium mixing bowl.

Whisk together the soft butter, brown sugar, eggs, almond extract, and milk in a large mixing bowl. With a wooden spoon, stir in the flour mixture until just combined. Stir in the almonds and apricots.

Fill each muffin cup about three-quarters full. Bake the muffins until they are golden and a toothpick inserted into the center comes out clean, or approx. 22 to 25 minutes. Let them cool in the pan for about 5 minutes, invert them onto a wire rack, and turn them right side up on the rack to cool completely.

You can make these muffins ahead of your picnic day, and keep them for about 2 days in an air tight container at room temperature, or freeze them by wrapping them in a plastic bag, for up to a month.