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Apricot-Cranberry Muffins
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-
Prep
10
min
-
Total
30
min
-
Servings
12
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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
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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.
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-
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.
-
Sprinkle with coarse decorator sugar before baking if desired. You can find it in stores that sell baking and decorating supplies.
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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
- 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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