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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Healthy Cranberry Blueberry Mini Muffins

Source: dLife

Delicious whole wheat muffins baked with blueberries and cranberries.

Nutrition Facts

Makes 24 servings
Amount Per Serving

Calories	133.7

Total Carbs	15.6 g

Dietary Fiber	1.7 g

Sugars	4.2 g

Total Fat	6.5 g

Saturated Fat	3.9 g

Unsaturated Fat	0.2 g

Potassium	71.9 mg

Protein	2.5 g

Sodium	181.2 mg

Dietary Exchanges 6.5 Fat, 0.1 Fruits, 0.0 Milk, 0.2 Other Carbs, 0.5 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.25
2 1/4 cup whole wheat flour 1.0
1 each cooking spray 0.6667
0.6667 cup SPLENDA® Sugar Blend for Baking 2.0
2 tsp baking powder 1.0
1 tsp baking soda 0.25
0 1/4 tsp salt 12.0
12 tbsp butter 1.0
1 cup plain yogurt, whole milk 1.0
1 tsp grated orange peel 2.0
2 each eggs 1.0
1 cup fresh blueberries 1.0
1 cup fresh cranberries 12.0
12 each dried apricots

Directions

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