Apricot Cranberry Muffins

Bake: 18 min.

Preparation: 10 min.

 

1 cups Reduced Fat Bisquick baking mix

cup sugar

1/3 cup chopped dried apricots

1/3 cup dried cranberries

cup skim milk

1 Tbsp. margarine or butter melted

tsp. nutmeg

tsp. cinnamon

2 egg whites or cup (fat-free/cholesterol free) egg substitute

 

 

 

 

1. Heat oven to 400 degrees. Line medium muffin cups, 2 X 1-1/4 inches, with paper baking cups.

2. Stir all ingredients (just) until moistened. Divide batter evenly among muffin cups.

3. Bake 13 to 18 min. or until golden brown. Cool slightly; remove from pan.

 

 

 

 

Makes 12 muffins

1 muffin: 125 calories / 2g Fat / 2 g Fiber

PointsPlus value: 3 Points