Apricot and Wheat Bran Muffins

This prize-winning recipe was featured in the June, 2002 issue of Canadian Living Magazine. My friend Ruth, who passed it along, 

sometimes substitutes chocolate chips, nuts, 

another dried fruit, or a combination of all. To 

make a double batch of these high-fiber muffins, Ruth sometimes uses 1 c. (250 mL) chopped apples and ½ c.(125 mL) raisins. I’ve modified this recipe from the original.

Apricot and Wheat Bran Muffins:

1/2 c. (125 mL) natural wheat bran

1/2 c. (125 mL) boiling water

1-1/2 c. (375 mL) whole wheat flour

1 c. (250 mL) quick-cooking rolled oats (not instant)

1/3 c. (80 mL) wheat germ

1-1/2 tsp. (7.5 mL) baking soda

1/4 tsp. (1.25 mL) salt

1 c. (250 mL) buttermilk

3/4 c. (180 mL) packed brown sugar

1/3 c. (80 mL) vegetable oil

1 large egg

3/4 c. (180 mL) chopped dried apricots

12 halved pecans (see Note)

Preheat oven to 350 deg. F. In medium bowl, mix bran with 1/2 c. (125 mL) boiling water, stirring to ensure the bran soaks up the liquid. Cool to room temperature. In large bowl, whisk together flour, oats, wheat germ, baking soda, and salt. In blender, combine buttermilk, sugar, oil, and egg; pour over dry ingredients together with bran mixture. Add apricots, stirring just until combined. Spoon into ungreased paper-lined muffin cups. Bake 18-to-20 min., or until toothpick inserted near centre of muffin comes out dry. Yields 1 dozen standard-sized muffins. 

Note: If you wish, midway through baking, press a pecan half into centre of each muffin; continue baking as recipe directs.

Stir boiling water into natural bran; cool.

Combine flour, oats, wheat germ, baking soda, and salt.

Optional: Add a halved pecan midway through baking.