Cranberry-Blueberry Muffins

Recipe Ingredients

2 1/2 cups	156g / 5.5oz	Whole-wheat flour
2/3 cup	131g / 4.6oz	Sugar
2 teaspoons	10ml	Double-acting baking powder
1 teaspoon	5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
1/3 cup	65g / 2.3oz	Cold reduced-calorie margarine - diced
3/4 cup	177ml	Plain nonfat yogurt
1/3 cup	78ml	Thawed frozen orange juice concentrate
2		Eggs
1 1/2 cups	355ml	Fresh or frozen blueberries
1 cup	93g / 3.3oz	Fresh 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.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

Rating

Average rating:

9.5 (2 votes)

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