Oregon Orchard Muffins

2 eggs
2 cups flour
½ teaspoon cinnamon
1/4 cup wheat germ
¼ cup bran
2/3 cup brown sugar
1 cup milk
3 teaspoons baking powder
1 medium pear, peeled, cored and cubed
1 medium apple, peeled, cored and cubed
2 medium apricots, pitted and cubed
½ cup golden raisins
1/2 cup chopped hazelnuts

Coat the last 5 ingredients (fruits and nuts) with flour.

Beat all other ingredients together, except for the baking powder.

Add more milk (if necessary) for the mixture not to clump in the beaters. Then add baking powder, beat rapidly to mix evenly, fold in milk chocolate chips and dispense muffin batter in muffin pan lined with cupcake paper molds.

Bake at 375°F for 25-30 minutes.