Orange Muffins With Apricots & Cranberries |
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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 8 |
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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. Ingredients:
1 cup flour |
3/4 cup whole wheat flour |
1/4 cup wheat germ |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
4 tablespoons unsalted butter or 4 tablespoons smart balance butter spread |
1/2 cup sugar |
2/3 cup orange juice |
1 eggs or 2 egg whites |
1 cup dried sweetened cranberries |
1 cup chopped dried apricot halves |
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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