WHEAT & GLUTEN FREE APRICOT & RAISIN MUFFINS

WHEAT & GLUTEN FREE APRICOT & RAISIN MUFFINS
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* 2 cups Healtheries Simple Baking Mix
* 1 cup milk
* 3 teaspoons wheat & gluten free baking powder
* 2 eggs
* 2 tablespoons nut or vegetable oil.

Place the cereal in a bowl and add the milk. Cover with plastic wrap and refrigerate overnight. Preheat the oven to 175°C. Sprinkle the baking powder over the prepared cereal and fold through. Whisk together the eggs and oil and stir into cereal mixture. Mix together well. Spoon into 6 greased muffin pans. Bake for 15 to 20 minutes or until a skewer inserted into a muffin comes out clean. Cool muffins on a wire rack.
Makes 6.
*Canola oil can be replaced with any other nut or vegetable oil.