Bran Muffins with Dried Apricots

(12 standard muffins)

Usually bran muffins contain raisins. I didn't have any in the house and didn't feel like going out in this heat, so I chopped up some dried apricots instead.

I ended up making two batches of these, with a few tweaks the second time. (The first batch was a bit sweeter than I like.) This was fine because I only made half the recipe each time. The final batch was moist, not too sweet and very good imo.

1 cup whole wheat pastry flour
3/4 cup wheat bran
1/4 cup ground flaxseed
1 tsp ground cinnamon
1/4 tsp ground ginger
1 tsp lemon zest, finely minced
1 tsp baking powder
1 tsp baking soda
2/3 cup chopped dried apricots, dried fruit or raisins
1/4 cup agave nectar or honey
1/4 cup blackstrap molasses
1 cup unsweetened applesauce
1/2 cup plain yogurt
1/4 cup olive or canola oil
2 eggs

Preheat oven to 350°F. Line the muffin tins with paper or grease and set aside.

Combine the bran, flour, flaxseed, cinnamon, ginger, lemon zest, baking powder, baking soda and dried fruit in a bowl. Mix well.

In another bowl whisk together the agave nectar, molasses, applesauce, yogurt, oil and eggs. Pour this over the dry ingredients; stir until just combined.

Spoon the mixture into the prepared muffin tin, dividing the batter evenly between the 12 cups. The batter will come up right to the top.

Bake for about 25-30  minutes or until a toothpick inserted into the centre of a muffin comes out clean.