Source: dLife

Delicious low-fat muffins made with blueberries, dried apricots, and cranberries.

Servings

2.5 cup whole wheat flour
0.67 cup sugar
2 tsp Baking Powder, double acting
1 tsp baking soda
0.25 tsp salt
0.33 cup Margarine, 80% fat , cold, diced
0.75 cup plain nonfat yogurt
0.33 cup frozen orange juice concentrate
2 eggs
1.5 cup Blueberries, fresh (or frozen)
1 cup fresh cranberries (or frozen)
24 dried apricots , chopped

1 Preheat oven to 400 degrees F.
2 Spray 18 nonstick muffin cups with nonstick cooking spray or line with paper liners. (Muffin cups should be 2 3/4 inches)
3 In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
4 Use a pastry blender to cut in the margarine until the mixture looks like large crumbs. If you don't have a pastry blender, you can use 2 knives.
5 In a separate bowl, mix the yogurt, orange juice, and eggs.
6 Add into flour mixture, mix just enough to combine, but do not over mix.
7 Gently fold in the blueberries, cranberries, and apricots.
8 Fill muffin cups with about 2/3 of mixture and bake until golden brown, about 15-20 minutes. Muffins are done when a toothpick inserted into the center comes out clean.

Excellent treat in the fall when cranberries are available fresh.