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Cranberry and Apricot Muffins
Source: dLife

A tasty orange muffin with added cranberries and apricots.

Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 207.6
Total Carbs 39.7 g
Dietary Fiber 3.6 g
Sugars 21.1 g
Total Fat 4.9 g
Saturated Fat 2.6 g
Unsaturated Fat 0.3 g
Potassium 268.1 mg
Protein 3.8 g
Sodium 110.0 mg
Dietary Exchanges
1 Fat , 1 1/2 Fruits , 1/2 Other Carbs , 1 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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1 cup  white all purpose flour
0 3/4 cup  whole wheat flour
0 1/4 cup  wheat germ
2 tsp  low sodium baking powder
0 1/2 tsp  baking soda
0 1/4 tsp  salt
4 tbsp  unsalted butter
0 1/2 cup  sugar
0.6667 cup  grated orange peel
1 each  Eggs, large, raw
1 cup  Cranberries, dried, sweetened
1 cup  dried apricot halves
1 each  cooking spray
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix together both flours with the wheat germ, baking powder, baking soda, and salt. Using a fork mix in the butter pieces, (batter will be crumbly), and stir in the sugar.
  3. In a separate bowl, mix the orange juice and egg then add to the dry mixture and stir just until blended (dough will be stiff). Using a thick wooden spoon, stir in the cranberries and apricots.
  4. Spoon batter into cooking spray coated muffin cups filling about 3/4 full. Bake until tops are golden and a toothpick inserted into the center comes out clean, about 20-25 minutes. Remove pan to a cooling rack for 5 minutes, remove muffins, and cool completely.

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