Orange Muffins With Apricots & Cranberries

READY IN: 38mins
Recipe by Chef Zephyr

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.

Top Review by Outta Here

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.

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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