Healthy Cranberry Blueberry Mini Muffins Recipe

Healthy Cranberry Blueberry Mini Muffins RecipePhoto by: dLife® Healthy Cranberry Blueberry Mini Muffins Recipe Rating 0

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Muffins baked with blueberries, cranberries, and moistened with yogurt. Brought to you by dLife®

This recipe is:

Diabetic Friendly

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Healthy Cranberry Blueberry Mini Muffins Recipe
  • Prep: 25 min. Cook: 20 min.
  • Yield: 24 Servings
    •
25 20 45

Ingredients

  • 2-1/4 cups whole wheat flour
  • 2/3 cup SPLENDA® Sugar Blend for Baking
  • 2 teaspoons double acting baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoons salt
  • 6 ounces light unsalted stick margarine, diced
  • 1 cup plain whole milk yogurt
  • 1 teaspoon grated orange peel
  • 2 eggs
  • 1 cup fresh or frozen blueberries
  • 1 cup fresh cranberries
  • 12 dried apricots, halved and chopped, optional

Directions

  • Preheat oven to 400°F.
  • Coat 18 nonstick mini muffin cups with cooking spray or line with paper liners.
  • In large bowl, mix flour, sugar blend, baking powder, baking soda, and salt.
  • Use pastry blender to cut in margarine until the mixture looks like large crumbs.
  • In separate bowl, mix yogurt, orange peel and eggs.
  • Add wet mix into flour mixture, stir just enough to combine.
  • Gently fold in blueberries, cranberries, and apricots (if using).
  • Fill muffin cups 2/3 with batter and bake 15 minutes, or until golden brown and toothpick inserted into the center comes out clean.

Nutritional Facts 1 serving equals 140 calories, 7 g fat (2 g saturated fat), 121 mg sodium, 15 g carbohydrate, 3 g protein. Diabetic Exchanges: 1-1/4 fat, 1/2 starch.

Originally published as Healthy Cranberry Blueberry Mini Muffins Provided by dLife®

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Healthy Cranberry Blueberry Mini Muffins Recipe

Healthy Cranberry Blueberry Mini Muffins

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