Apricot and Maple Muffins

Ingredients:
- 2 eggs
- 1 cup skim milk
- 2 tablespoons olive oil
- 3 tablespoons plain yogurt
- 1 12 cups all-bran cereal
- 1 23 cups whole wheat flour
- 1 tablespoon baking powder
- 2 tablespoons light brown sugar
- 1 cup chopped dried apricot
- 13 cup golden raisin
- 2 tablespoons maple syrup

Directions:
- 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.