Ingedients:

• 1 ½ cups cultured buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted
• ¼ cup light olive oil
• ¼ cup pure maple syrup (Grade B if available)
• 1 ½ cups All-Bran cereal
• ¼ cup minced dried apricots or dried mango
• 1 ½ cups bleached all-purpose flour
• ½ cup raw oat or wheat bran flakes
• ¼ cup light brown sugar
• 1 teaspoon baking pwder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup frozen blueberries

Direction:

Makes 12 muffins

1. Preheat oven to 425°F. 
2. Grease cups of a standard 2 ½-inch-diameter muffin tin with vegetable cooking spray.
3.  In a large bowl, combine buttermilk, eggs, melted butter, oil, maple syrup, and cereal.  Stir with a whisk until evenly moistened.  Add dried apricots.  Let stand at room temperature 5 to 10 minutes.
4. In another bowl, combine flour, bran, sugar, baking powder, baking soda, and salt.  Add dry ingredients to buttermilk mixture and stir with a large spatula or spoon just until evely moistened, no more that 15 to 20 strokes.  Fold in blueberries.
5. Spoon batter into each muffin cup until just level with top of pan.  Bake in center of oven until browned, 20 to 25 minutes.  (When done, tops will feel dry and springy, and a cake tester inserted into center of a muffin will come out clean; be careful not to overbake.)  Let muffins rest in pan 5 minutes before turning out onto a rack to cool.
6. To freeze, place completely cooled muffins in a gallon plastic freezer bag.  Freeze up to 2 months.  Remove the night before and defrost at room temperature, or warm gently in microwave or toaster oven before serving.