Orange Muffins With Apricots & Cranberries

“A lo-fat muffin that tastes great. This is a "heavy" muffin - not light & fluffy, but tasty. To reduce fat & cholesterol I replaced the butter with Smart Balance regular (not light) spread and used 2 egg whites.”
READY IN:
38mins
SERVES:
12
YIELD:
12-16 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Prepare muffin pans by spraying with oil or use paper liners. This recipe seems to make more than 12.
  2. Combine first six ingredients. Can replace 1/4°C wheat germ with additional 1/4°C whole wheat flour.
  3. Add butter until mixture is crumbly.
  4. Stir in the sugar.
  5. In a separate bowl, combine orange juice & egg.
  6. Add to flour mixture just until blended. Dough will be stiff.
  7. Add cranberries and apricots.
  8. Fill muffin cups 3/4 full.
  9. Bake 18 minute until a toothpick comes out clean when inserted into a muffin.
  10. Cool 5 minutes & then remove from pan & completely cool on rack.

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