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Apricot-Cranberry Muffins

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Apricot-Cranberry Muffins
  • Prep 10 min
  • Total 30 min
  • Servings 12
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Bisquick Heart Smart® mix and fat-free egg product add a healthier twist to traditional muffins.
Updated Mar 20, 2008

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Sprinkle with coarse decorator sugar before baking if desired. You can find it in stores that sell baking and decorating supplies.

Nutrition

140 Calories, 2 1/2g Total Fat, 3g Protein, 26g Total Carbohydrate, 15g Sugars

Nutrition Facts

Serving Size: 1 Muffin
Calories
140
Calories from Fat
20
Total Fat
2 1/2g
4%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
170mg
7%
Potassium
95mg
3%
Total Carbohydrate
26g
9%
Dietary Fiber
0g
0%
Sugars
15g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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