Apricot Cranberry Muffins Recipes

APRICOT-CRANBERRY MUFFINS

Apricot-Cranberry Muffins image

Bisquick Heart Smart® mix and fat-free egg product add a healthier twist to traditional muffins.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 12

Number Of Ingredients 9

Ingredients

1 3/4 cups Bisquick Heart Smart® mix
1/2 cup sugar
1/3 cup chopped dried apricots
1/3 cup dried cranberries
3/4 cup milk
1 tablespoon butter or margarine, melted
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 egg whites or 1/4 cup fat-free egg product

Steps:

Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
In large bowl, stir all ingredients just until moistened. Divide batter evenly among muffin cups.
Bake 13 to 18 minutes or until golden brown. Cool slightly; remove from pan.

Nutrition Facts : Calories 140, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 170 mg, Sugar 15 g, TransFat 0 g

APRICOT MUFFINS

Apricot Muffins image

These are moist and chewy. I sometimes add 1/2 cup of dates as well as the apricots. A family favorite!

Provided by Aunt Mamie

Categories Bread Quick Bread Recipes Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 10

Ingredients

1 cup chopped dried apricots
1 cup boiling water
2 cups all-purpose flour
¾ cup white sugar
1 teaspoon baking soda
½ teaspoon salt
¼ cup melted butter
¼ cup vegetable oil
1 cup buttermilk
1 egg

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 36.2 g, Cholesterol 26.5 mg, Fat 9.2 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 258 mg, Sugar 19.3 g

APRICOT BREAKFAST MUFFINS

Apricot Breakfast Muffins image

Provided by Food Network

Time 25m

Yield 6 muffins

Number Of Ingredients 10

Ingredients

Crisco® Original No-Stick Cooking Spray
1 cup Pillsbury BEST® All Purpose Flour
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
2 tsps. baking powder
1/4 tsp. salt
1 large egg
2 tbsps. Crisco® Pure Canola Oil
2 tbsps. skim milk
1/2 cup Smucker's® Apricot Sugar Free Preserves, plus additional for spreading on tops of muffins
1/4 tsp. almond extract

Steps:

HEAT oven to 350 degrees F. Coat 6 muffin cups with no-stick spray.
COMBINE flour, SPLENDA® Granulated Sweetener, baking powder and salt in medium mixing bowl.
BEAT together egg, oil and milk. Blend in preserves and almond extract. Add to flour mixture and stir just until moistened. Fill muffin cups evenly with batter.
BAKE 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool. Spread tops with a thin layer of preserves before serving.
SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.

ORANGE MUFFINS WITH APRICOTS & CRANBERRIES

Orange Muffins With Apricots & Cranberries image

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.

Provided by Chef Zephyr

Categories Quick Breads

Time 38m

Yield 12-16 muffins, 12 serving(s)

Number Of Ingredients 12

Ingredients

1 cup flour
3/4 cup whole wheat flour
1/4 cup wheat germ
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter or 4 tablespoons Smart Balance butter spread
1/2 cup sugar
2/3 cup orange juice
1 eggs or 2 egg whites
1 cup dried sweetened cranberries
1 cup chopped dried apricot halves

Steps:

Preheat oven to 350 degrees. Prepare muffin pans by spraying with oil or use paper liners. This recipe seems to make more than 12.
Combine first six ingredients. Can replace 1/4°C wheat germ with additional 1/4°C whole wheat flour.
Add butter until mixture is crumbly.
Stir in the sugar.
In a separate bowl, combine orange juice & egg.
Add to flour mixture just until blended. Dough will be stiff.
Add cranberries and apricots.
Fill muffin cups 3/4 full.
Bake 18 minute until a toothpick comes out clean when inserted into a muffin.
Cool 5 minutes & then remove from pan & completely cool on rack.

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