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Ingredients
| eggs: 2 |
| nonfat milk: 1 cup |
| olive oil: 2 Tbl |
| whole plain yogurt: 3 Tbl |
| whole bran cereal: 1 1/2 cups |
| whole wheat flour: 1 2/3 cups |
| baking powder: 1 Tbl |
| light brown sugar (packed): 2 Tbl |
| dehydrated apricots: 1 cup |
| golden seedless raisins (not packed): 1/3 cup |
| maple syrup: 2 Tbl |
Apricot and Maple Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
10 serving(s)
Tags
- 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.