Apricot, Craisin and Maple Syrup Muffins

Makes 12Per muffin: 3.1g fat, 745kj.

Preparation: 15 minutes
Cooking: 20 minutes

This recipe is best made on the day of serving

2cups (300g) self-raising flour
½-teaspoon ground cinnamon
¼ cup (50g) firmly packed brown sugar
¾ cup (110g) thinly sliced dried apricots
½ cup (85g) Craisins
1egg, beaten lightly
¾ cup (180ml) buttermilk
1/3 cup (80ml) maple- flavored syrup
60g Becel diet polyunsaturated reduced-fat spread, melted

preheat oven to moderately hot(200 degrees)
Cut 12 squares of baking paper, each measuring 10cm x 10cm. Line each hole of a 12-hole (1/3-cup /80ml capacity) muffin pan with the baking paper squares.
Sit the flour, soda and cinnamon into a large bowl. Stir in the combined remaining ingredients, taking care not to over mix (the mixture should be coarse and slightly lumpy)
Spoon the muffin mixture into the prepared muffin pan using the paper squares as patty cases.

Bake for about 20 minutes.

Craisings are dried and sweetened cranberries. Substitute raisins or chopped fresh dates, if desired.