1/2 c. chopped dried apricots
1/2 c. raisins
3/4 c. plus 1 tbsp. whole wheat flour, divided
3/4 c. flour
1/2 c. light brown sugar, firmly packed
3 1/2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt
2 eggs
2 tbsp. vegetable oil
1 1/2 c. All Bran cereal
1 1/8 c. low fat milk

Toss apricots and raisins with 1 tablespoon whole wheat flour; set aside. In large bowl, thoroughly combine 3/4 cup whole wheat flour, other flour, sugar, baking powder, cinnamon, cloves and salt. In a separate bowl, beat eggs and oil. Add bran and milk and mix well. Add to flour mixture and blend just until moistened. Stir in apricots and raisins. Turn batter into muffin tins sprayed with no-stick cooking agent. Bake at 375 degrees for 15 to 18 minutes. Cool on wire rack 10 minutes. Remove from pan and cool completely.

Makes 18 muffins.