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."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
38mins
Ingredients:
12
Yields:
12 muffins
Serves:
12
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ingredients

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directions

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

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Reviews

  1. I thought these were great. I soaked the dried apricots in hot water and drained. Added a topping of 1/4 c chopped pecans and 1T coconut sugar . Lightly press in snd it doesn’t fall off. Added 1tsp cin, 1/2 tsp nutmeg 1/4 tsp ginger. Got 14 snd baked 16 minutes. Used 1/4 c ground flax meal instead of wheat germ. and
     
  2. I love truth in advertising! :) Yes these are "heavy" but so tasty! And we like a more substantial muffin. I have made orange-cranberry muffins before but had never added chopped apricots. Delicious! Since these are a heavy muffin be sure not to over bake them. Made for Spring 2009 PAC Orphanage.
     
  3. I took your suggestion & subbed Smart Balance & egg whites for those to indicated ingredients, AND included the 2 fruits for A VERY, VERY TASTY TREAT, both for breakfast & for lunch! My kind of muffins, & the recipe is a certain keeper! [Tagged, made & reviewed for one of my adopted chefs at the tail end of the current Pick A Chef]
     
  4. These muffins are great!! They seemed a little dry but, I might have cooked them a little longer than needed otherwise they were awesome and just what I was looking for!! I only put in a 1/2 cup of the cranberries and skipped the apricots to fit my own tastes. Thanks for posting!!
     
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Tweaks

  1. I took your suggestion & subbed Smart Balance & egg whites for those to indicated ingredients, AND included the 2 fruits for A VERY, VERY TASTY TREAT, both for breakfast & for lunch! My kind of muffins, & the recipe is a certain keeper! [Tagged, made & reviewed for one of my adopted chefs at the tail end of the current Pick A Chef]
     

RECIPE SUBMITTED BY

<p>I have lived in Wyoming for 30+ years. I love the mountains and have adapted to high altitude cooking. I do dutch oven cooking. I love to hike &amp; camp. So I am always looking for recipes for my dutch, or easy to pack &amp; cook for camping. The challenge is finding healthy and tasty dutch oven recipes! <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt=/ /></p>
 
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