Apricot-Cranberry Muffins

Apricot-Cranberry Muffins

Bisquick Heart Smart® mix and fat-free egg product add a healthier twist to traditional muffins.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

12

muffins

1 3/4
cups Bisquick Heart Smart® mix
1/2
cup sugar
1/3
cup chopped dried apricots
1/3
cup dried cranberries
3/4
cup milk
1
tablespoon butter or margarine, melted
1/2
teaspoon ground nutmeg
1/2
teaspoon ground cinnamon
2
egg whites or 1/4 cup fat-free egg product
  1. Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
  2. In large bowl, stir all ingredients just until moistened. Divide batter evenly among muffin cups.
  3. Bake 13 to 18 minutes or until golden brown. Cool slightly; remove from pan.
Makes 12 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
To use Original Bisquick® mix, increase Bisquick mix to 2 cups and decrease milk to 2/3 cup. One whole egg can be used instead of the egg whites.
Special Touch
Sprinkle with coarse decorator sugar before baking if desired. You can find it in stores that sell baking and decorating supplies.

Nutrition Information:

1 Serving (1 Muffin)
  • Calories 140
    • (Calories from Fat 20),
  • Total Fat 2 1/2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 170mg;
  • Total Carbohydrate 26g
    • (Dietary Fiber 0g,
    • Sugars 15g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.