Orange Muffins With Apricots & Cranberries

Total Time
38mins
Prep
20 mins
Cook
18 mins

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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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.
Most Helpful

5 5

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.

5 5

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 5

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!!