Gluten-free Macadamia nut & Apricot Muffins - Recipe

1 cup soya bran
1 cup finely ground, roasted macadamia nuts
3/4 cup packed brown sugar
1 tbsp. baking powder
2 eggs, lightly beaten
4 tbsp. butter, melted and cooled
*(substitute vegan margarine for baking)*
4 tbsp. vegetable/olive oil
3/4 cup milk
*(substitute for almond or soy milk)*
1/2 cup dried apricots
4 tbsp. roughly chopped macadamia nuts (if desired)

Preheat the oven to 375F. In a medium bowl mix the bran, nuts, sugar and baking powder with a whisk. In a large bowl beat the eggs, oil, butter and milk on medium speed. Add in the soya bran mixture slowly while beating until nearly combined. Fold in the apricots and roasted macadamia nuts with a large spoon or spatula. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 9-11 minutes. Remove from oven and sprinkle the tops with chopped macadamia nuts. Return to oven and bake for an additional 9-11 minutes. Remove from oven and cool for 30 minutes.

To turn these muffins into cupcakes, try topping them off with macadamia nut frosting.

Makes approximately 12 muffins

*Just remember macadamia nuts are toxic to dogs, please do not share this snack with your pets! *