Apricot and Maple Muffins

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

• Ready In: 25 mins
• Serves: 10
• Yields: 10 muffins

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.