Corn And Apricot Muffins With Orange Essence Recipes

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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

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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