Apricot and Pecan Muffins

Ingredients

• 2 ⅔ cups all-purpose flour
• 2 teaspoons baking powder
• 1⁄2 cup soft light brown sugar
• 1 teaspoon ground cinnamon
• 4 tablespoons wheat bran
• 1⁄2 teaspoon grated lemon rind
• 1 cup low-fat milk
• 2 eggs
• 1⁄4 cup reduced-salt margarine, melted
• 220 g ripe but firm apricots, pitted and diced
• 1⁄2 cup pecan nuts, chopped