Light Apricot Muffins

1. 1

   Preheat the oven to 350F

2. 2

   Pour the milk into a saucepan and grate in a little bit of tonka bean. Bring to a boil. Take the pan off the heat and add the oat bran and wheat bran. Let stand for a few minutes.

3. 3

   Meanwhile, whisk the eggs with the agave syrup. Add the milk and bran mixture and mix well.

4. 4

   Clean and dice the apricots. Place them in the cups of a muffin tin and cover the fruit with the batter.

5. 5

   Bake for 20 to 25 minutes. Remove the muffins from the oven once a toothpick poked in the center comes out clean.

* Per serving · 4 servings · Values may vary.

No additional tips available.