Easy Fruity Bran Muffins

These are my quick fix bran muffins. A little bit different from the wealth of bran muffins aready posted. These a light sweetness from the molasses and syrup that is nicely accented by the fruit. You can use any dried fruit you like in any 1/2 cup combination. My favorite is equal parts currants, apricots and plums (not prunes). Cranberries and apricots work well, or dates and raisins, or... You get the idea.

• Ready In: 28 mins
• Serves: 12

Ingredients

• 1  tablespoon canola oil
• 1  tablespoon plain nonfat yogurt or 1  tablespoon  soy yogurt
• 1⁄4 cup brown sugar
• 2  tablespoons molasses
• 2  tablespoons maple syrup or 2  tablespoons barley malt
• 2  egg whites
• 1  cup skim milk or 1  cup soymilk
• 1 1⁄2 cups  natural bran
• 1⁄2 cup all-purpose flour
• 1⁄2 cup whole wheat flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 cup raisins
• 1⁄4 cup  dried apricots or 1⁄4 cup dried plum, diced

Directions

1. Preheat 400 degrees.
2. Lightly spray muffin tins with cooking spray.
3. In a large bowl mix together the oil, yogurt, milk, brown sugar, barley malk, molasses, egg whites and bran. Let sit for 2 minutes.
4. In a smaller bowl combine the flours with the baking soda, baking powder and salt.
5. Fold in the flour mix and dried fruit into the liquid bran mixture. Mix until combined, taking care not to over mix.
6. Fill muffin cups 2/3 full.
7. Bake 18-20 minutes.