
Orange muffins with apricots and cranberries
10
10
10
SmartPoints® value per serving
Total Time
37 min
Prep
12 min
Cook
25 min
Serves
12
Difficulty
Easy
For a fresh twist on this morning muffin, juice any variety of orange—navel, temple, or Valencia; use your favorite kind and you definitely won't regret it. To make the orange flavor even more intense, you can add two teaspoons finely grated orange zest to the batter when folding in the cranberries and apricots. Just be sure to use a sturdy wooden spoon to stir this stiff and sticky batter.
Ingredients
Cooking spray
2 spray(s)
All-purpose flour
1 cup(s)
Whole wheat flour
¾ cup(s)
Wheat germ
¼ cup(s)
Baking powder
2 tsp
Baking soda
½ tsp
Table salt
¼ tsp
Regular butter
4 Tbsp, or margarine, cut into small cubes (1/2 stick)
Sugar
½ cup(s)
Unsweetened orange juice
⅔ cup(s)
Egg(s)
1 large
Dried cranberries
1 cup(s)
Dried apricot halves
1 cup(s), chopped