1 cup finely chopped dried apricots
1 1/4 cups granola (I used honey and almond)
2 1/4 cups whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup orange juice
1/2 cup canola oil
3/4 cup orange blossom honey
2 eggs
Preheat oven to 350. Lightly oil 18 muffin cups.
Whisk together the apricots, granola, flour, baking powder, baking soda and salt in a medium bowl. Set aside. In a large bowl, beat the juice, oil, honey and eggs with an electric mixer until combined. Add the flour mixture to the egg mixture and stir just until combined.
Fill muffin cups about 1/2 full. Bake for 18-20 minutes. Remove from oven and cool for 5 minutes. Remove muffins from pans and allow to cool on a wire rack.
