Apricot Almond Bran Muffins!

Sometimes I wake up craving a fresh batch of muffins for breakfast, but, let's face it, I generally only have time for baking on the weekends because I can barely manage to eat my oatmeal, get dressed and get to work on time! But I came across the most amazing healthy line of muffins mixes that allow me to whip up some awesome muffins in less than 20 minutes! Hodgson Mills makes lots of great whole wheat pastas (including whole wheat cous cous!), flax seed products, organic flours, breads and soy products! You should be able to find this stuff in your local grocery store, but if not, it is worth it to order some online!

I particularly fell in love with the Hodgson Mills Bran Muffin Mix because it is low in fat and sugar and uses whole grain stone-ground whole wheat flour and wheat bran and it is absolutely delicious! It is also such a reliable and versatile base mix for making all sorts of variations...and one box only costs $1.10 for 6 amazingly yummy and healthy muffins!


INGREDIENTS:

* 1 box Hodgson Mills Bran Muffin Mix
* 1/4 cup applesauce
* 1/2 cup soymilk
* 1 egg (I used 1/4 cup fat-free egg substitute)
* 1 Tbsp. maple syrup or honey (optional)
* 1 Tbsp. milled flax seed
* 1/3 cup dried apricots, chopped
* 1/4 cup raw almonds, chopped

DIRECTIONS:

* Mix all ingredients in a bowl except for the nuts (those are reserved for the topping!)
* Divide into 6 greased muffin cups.
* Top each muffin with some chopped almonds.
* Bake at 400 degrees for about 15-18 minutes (or until a toothpick comes out clean)

Suggested Variations:

* blueberries and honey
* chopped apples and walnuts
* grated carrots and orange zest
* raisins and walnuts
* pumpkin and pecans
* dates and honey
* bananas and cinnamon
* oats and honey

Trust me, as far as ready-made mixes go, these are a *winner*!!!