Morning Glory Muffins

• 1 cup Whole Wheat Flour
• 1/2 cups Flour
• 1 cup Regular Oats
• 3/4 cups Packed Brown Sugar
• 2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1 cup Plain Fat Free Yogurt
• 1 cup Mashed Ripe Banana
• 1 Large Egg
• 1 teaspoon Vanilla
• 1 cup Chopped Dried Apricots
• 1/2 cups Chopped Dried Cherries
• 2 teaspoons Turbinado Sugar

1. Preheat oven to 350u0b0F and line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray.
2. Whisk together flours, oats, brown sugar, baking soda, and salt in a large bowl. Make a well in center of mixture. Combine yogurt, banana, egg, and vanilla in a medium bowl, stirring with a whisk; add to flour mixture and stir just until combined. Fold in apricots and cherries.
3. Pour a scant 1/4 cup batter into each baking cup and sprinkle evenly with turbinado sugar. Bake for about 20 minutes, until the muffins spring back when touched lightly in center. Remove from pan immediately and cool on a wire rack. Cooled muffins can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

whole wheat flour, flour, regular oats, brown sugar, baking soda, ubc, yogurt, banana, egg, vanilla, dried cherries, turbinado sugar

Taken from tastykitchen.com/recipes/breads/morning-glory-muffins-4/ (may not work)