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Apricot and Maple Muffins

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“essentially from "Healthy" by Lesly Waters, but revised a little to have whole wheat flour and skim milk”
READY IN:
25mins
SERVES:
10
YIELD:
10 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Bake for 15-20 minutes until golden brown and cooked through. Check with toothpick. Remove from oven.
  4. 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.

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