Apricot-Pecan Muffins

1 ½ cups whole wheat flour
¾ cup chopped, dried apricots
½ cup chopped pecans
½ cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 egg, slightly beaten
½ cup low-fat milk
½ cup apricot nectar
¼ cup vegetable oil

Preheat oven to 400°. Combine flour and dry ingredients; set aside. Mix together wet ingredients and stir into the dry. Do not over mix. Spoon batter into paper-lined or greased muffin cups, 2/3 full. Bake 20 min.

Makes 12 muffins


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