Cranberry-Blueberry Muffins Recipe - Cooking Index
|2 1/2 cups||156g / 5.5oz||Whole-wheat flour|
|2/3 cup||131g / 4.6oz||Sugar|
|2 teaspoons||10ml||Double-acting baking powder|
|1 teaspoon||5ml||Baking soda|
|1/3 cup||65g / 2.3oz||Cold reduced-calorie margarine - diced|
|3/4 cup||177ml||Plain nonfat yogurt|
|1/3 cup||78ml||Thawed frozen orange juice concentrate|
|1 1/2 cups||355ml||Fresh or frozen blueberries|
|1 cup||93g / 3.3oz||Fresh or frozen cranberries|
|24||Dried apricot halves - chopped|
Preheat the oven to 400 degrees. Spray eighteen 2 3/4-inch nonstick muffin cups with nonstick cooking spray, or line with paper liners.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut in the margarine until the mixture resembles coarse crumbs.
In a medium bowl, combine the yogurt, orange juice concentrate and eggs. Stir into the flour mixture until just combined (do not overmix). Gently stir in the blueberries, cranberries and apricots.
Spoon the batter into the cups, filling each about two-thirds full. Bake until golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Cool on a rack 10 minutes; remove from the cups and cool completely on the rack.
This recipe yields 18 servings.
Per Serving: 144 Calories, 3 g Total Fat, 0 g Saturated Fat, 24 mg Cholesterol, 211 mg Sodium, 28 g Total Carbohydrate, 3 g Dietary Fiber, 4 g Protein, 63 mg Calcium.
Serving Provides: 1 Bread, 1 Fruit/Vegetable, 1 Fat.
Points Per Serving: 3.
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10 (1 votes)
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