1) Lightly grease a deep muffin tin. Each cup should measure 6cm across the top and be 2.5cm deep.
2) Sift the flours, baking powder, salt and cinnamon into a bowl then stir in the wheat bran and lemon zest.
Combine the milk, eggs and butter in a jug mixing well. Pour into the dry ingredients and add the diced apricots and pecans. Stir just until the dry ingredients are moistened, leaving some small lumps of the flour mixture in the dough. Do not over mix.
3) Spoon into the prepared muffin tray, filling the cups two thirds full. Bake for 20-25 minutes or until risen and golden brown and a wooden cocktail stick inserted into the centre of a muffin comes out clean. Leave to cool in the tins for 2-3 minutes before turning out onto a cooling rack. The muffins are best if served within a few hours of baking.
Each muffin provides
9g fat, of which saturated fat fat 3g
34g carbohydrate of which sugars 13g
They were very yummy and perfect for a quick breakfast. If we made them again we'd cut the amounts in half because one muffin was very filling and 12 was too many for us eat while they were still fresh.
It does say to eat within a couple of hours and you really should because they're wonderful fresh, not so wonderful the next day!
I can't believe I forgot to take a photo of the finished muffins!