Apricot and Maple Muffins |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 24 |
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essentially from Healthy by Lesly Waters, but revised a little to have whole wheat flour and skim milk 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:
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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