Apricot, Pecan & Wheat Bran Muffins

1 1/4 cups whole wheat flour
1 cup wheat bran
1 tsp baking soda
1/2 tsp. baking powder
1/4 tsp. salt

1/4 cup chopped pecans
1 cup dried apricots, chopped coarsely

4 egg whites
1/8 cup grapeseed oil
1/3 cup dark molasses
1 cup nonfat buttermilk
3/4 cup apricot jam

You can make these on a weekend, freeze and then pop 1 into microwave or toaster oven on a weekday morning for a quick starch for your breakfast.

Preheat oven to 375 degrees F. Spray 12-cup muffin tin with nonstick baking spray.
Measure the dry ingredients (flour, bran, baking soda, baking powder & salt) into a large bowl, stir until mixed well.
Stir in pecans and dried apricots, into the flour mixture; this coats them with flour to help keep from sinking during baking.
Make a well in center of dry mix; pour egg whites, oil, molasses, buttermilk & jam into well. Stir together these "wet" ingredients; then very gently fold into dry ingredients until just barely mixed.
Scoop with a measuring cup or large spoon into muffin tin; the mix will come almost to top edge of pan.
Bake for 15-20 minutes or just until golden brown and the muffins will slide out of pan.

Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user HARPER1979.