Orange Muffins with Apricots and Cranberries

Total Time
37 min
12 min
25 min
For a fresh twist on this morning muffin, juice any variety of orange —navel, temple, or Valencia. Use a wooden spoon to stir this stiff and sticky batter.


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)


½ cup(s)

unsweetened orange juice



1 large

dried cranberries

1 cup(s)

dried apricot halves

1 cup(s), chopped


  1. Preheat the oven to 350°F. Spray a 12-cup muffin tin with nonstick spray or line with foil or paper liners.
  2. Combine the all-purpose flour, whole-wheat flour, wheat germ, baking powder, baking soda, and salt in a bowl. With a fork or your fingers, combine the butter with the dry ingredients until the mixture is crumbly. Stir in the sugar.
  3. Combine the orange juice and egg in another bowl. Add the juice mixture to the flour mixture; stir just until blended. The dough will be very stiff. Stir in the cranberries and apricots.
  4. Spoon the batter into the cups, filling each about three-quarters full. Bake until the surface of the muffins is golden-brown, or until a toothpick inserted in a muffin comes out clean, 20–25 minutes. Cool in the pan on a rack 5 minutes; remove from the pan and cool completely on the rack.


For a more intense orange flavor, add two teaspoons grated orange rind to the batter when folding in the cranberries and apricots.This recipe first appeared in Best of Weight Watchers Volume 1 and is used here with permission.

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