Fruity Muffins

• 1/2 cup dried apricots, roughly chopped
• 1/2 cup sultanas
• 1/4 cup boiling water
• 1 cup SR flour
• 1/2 cup SR wholemeal flour
• 1 cup unprocessed bran
• 1/2 cup brown sugar
• 1 teaspoon mixed spice
• 1 cup reduced fat milk
• 1 egg
• 2 tablespoons light oil
• 125g tub PHILADELPHIA Light Spreadable Cream Cheese

1. Soak the apricots and sultanas in the water for 10 minutes.
2. Combine the flour, bran, sugar and mixed spice in a large bowl.
3. Add the combined milk, egg and oil, and the fruit mixture.
4. Fold in gently until just combined.
5. Spoon mixture into 12 x 1/2 cup capacity lightly greased muffin pans.
6. Bake at 180 degrees C for 20 minutes.
7. Serve warm spread with Philly*.

dried apricots, sultanas, boiling water, flour, flour, bran, brown sugar, mixed spice, milk, egg, light oil, philadelphia

Taken from www.kraftrecipes.com/recipes/fruity-muffins-104177.aspx (may not work)