Apricot and Maple Muffins

Name: Apricot and Maple Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10 muffins, 10 serving(s)
Ingredients: 2 eggs; 1 cup skim milk; 2 tablespoons olive oil; 3 tablespoons plain yogurt; 1 1/2 cups all-bran cereal; 1 2/3 cups whole wheat flour; 1 tablespoon baking powder; 2 tablespoons light brown sugar; 1 cup chopped dried apricot; 1/3 cup golden raisin; 2 tablespoons maple syrup

Submitted by Chef #443840

"essentially from "Healthy" by Lesly Waters, but revised a little to have whole wheat flour and skim milk"

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Ready In:: 25mins
Ingredients:: 11
Yields:: 10 muffins
Serves:: 10

ingredients

2 eggs
1 cup skim milk
2 tablespoons olive oil
3 tablespoons plain yogurt
1 ¹⁄₂ cups all-bran cereal
1 ²⁄₃ cups whole wheat flour
1 tablespoon baking powder
2 tablespoons light brown sugar
1 cup chopped dried apricot
¹⁄₃ cup golden raisin
2 tablespoons maple syrup

directions

Preheat oven to 375. Line 10 cups in a muffin pan with muffin cases or wax paper. Mix together eggs, milk, olive oil, yogurt, and All-bran. Set aside.
Sift the flour and baking powder into a bowl, then stir in the sugar, dried apricots, and raisins. Add the egg mixture and stir evenly until combined. Spoon the mixture into muffin cases.
Bake for 15-20 minutes until golden brown and cooked through. Check with toothpick. Remove from oven.
Let the muffins cool in pan for a couple minutes, then transfer to wire cooling racks and brush with maple syrup. Serve warm or at room temperature.