Source: dLife

Delicious whole wheat muffins baked with blueberries and cranberries.

Servings

2.25 cup whole wheat flour
0.67 cup SPLENDA® Sugar Blend for Baking
2 tsp baking powder
1 tsp baking soda
0.25 tsp salt
12 tbsp butter , diced (1-1/2 sticks)
1 cup plain yogurt, whole milk
1 tsp grated orange peel
2 eggs
1 cup fresh blueberries , or frozen
1 cup fresh cranberries
12 dried apricots , halved and chopped (optional)
1 cooking spray

1 Preheat oven to 400°F.
2 Coat 18 nonstick mini muffin cups with cooking spray or line with paper liners.
3 In large bowl, mix flour, SPLENDA® Sugar Blend for Baking, baking powder, baking soda, and salt.
4 Use pastry blender to cut in butter until mixture forms large crumbs.
5 In separate bowl, mix yogurt, orange peel and eggs.
6 Add wet mixture to flour mixture, stir just enough to combine.
7 Gently fold in blueberries, cranberries, and apricots, if desired.
8 Fill muffin cups 2/3 with batter and bake 15 minutes, or until golden brown and toothpick inserted into the center comes out clean.