2 eggs
1 (8 ounce) carton peach yogurt
1 (18.25 ounce) box yellow cake mix
Apricot or peach preserves
Toasted wheat germ

Preheat oven to 350 degrees F.

Combine cake mix, yogurt and eggs. Mix just until moistened. Spoon batter into lightly greased muffin cups or in bake cup-lined muffin cups, filling each half full. Spoon 1/2 teaspoon preserves into the center of each cupcake. Sprinkle 1/2 teaspoon wheat germ over each cupcake. Bake for 25 minutes.

Makes 24.