Preheat oven to 400 degrees. Coat a 12-cup muffin tin with cooking spray.
- In saucepan bring ½ cup orange juice to a boil. Stir in 1 cup dried chopped apricots and ¼ cup brown sugar. Remove from heat and cool.
- In a mixing bowl stir together 1 cup oat bran, ¼ cup wheat germ, ¾ cup whole wheat flour and 2 teaspoons baking powder.
- In another mixing bowl beat together 2 tablespoons canola oil, ½ cup skim milk and 1 egg or ¼ cup egg substitute. Add the dry ingredients and cooked apricots and stir just until moistened. Fill muffin cups three-quarters full and bake for 15 minutes or until golden brown. Cool slightly before removing muffins.