Cooking Index - Cooking Recipes & IdeasCranberry-Blueberry Muffins Recipe - Cooking Index

Cranberry-Blueberry Muffins

Courses: Dessert, Snacks
Serves: 18 people

Recipe Ingredients

2 1/2 cups 156g / 5.5ozWhole-wheat flour
2/3 cup 131g / 4.6ozSugar
2 teaspoons 10mlDouble-acting baking powder
1 teaspoon 5mlBaking soda
1/4 teaspoon 1.3mlSalt
1/3 cup 65g / 2.3ozCold reduced-calorie margarine - diced
3/4 cup 177mlPlain nonfat yogurt
1/3 cup 78mlThawed frozen orange juice concentrate
2   Eggs
1 1/2 cups 355mlFresh or frozen blueberries
1 cup 93g / 3.3ozFresh or frozen cranberries
24   Dried apricot halves - chopped

Recipe Instructions

Preheat the oven to 400 degrees. Spray eighteen 2 3/4-inch nonstick muffin cups with nonstick cooking spray, or line with paper liners.

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut in the margarine until the mixture resembles coarse crumbs.

In a medium bowl, combine the yogurt, orange juice concentrate and eggs. Stir into the flour mixture until just combined (do not overmix). Gently stir in the blueberries, cranberries and apricots.

Spoon the batter into the cups, filling each about two-thirds full. Bake until golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Cool on a rack 10 minutes; remove from the cups and cool completely on the rack.

This recipe yields 18 servings.

Per Serving: 144 Calories, 3 g Total Fat, 0 g Saturated Fat, 24 mg Cholesterol, 211 mg Sodium, 28 g Total Carbohydrate, 3 g Dietary Fiber, 4 g Protein, 63 mg Calcium.

Serving Provides: 1 Bread, 1 Fruit/Vegetable, 1 Fat.

Points Per Serving: 3.

Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers


Average rating:

9.5 (2 votes)

Submit your rating:

Click a star to rate this recipe.