Summer Fruit Muffins
Time Required: 15 (30 min. total)

These muffins are a very fruity blend of delicious, fresh blueberries, frozen cranberries and dried apricots. Buying a quick muffin as a snack is almost guaranteed to include lots of sugar and little fiber, but all of the fruit and whole wheat pastry flour in these little muffins will do your body good.  These are best eaten the same day, or else wrap them carefully for the next day.


2 1/2 cup(s) whole wheat pastry flour
2/3 cup(s) sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/3 cup(s) butter -- organic!
3/4 cup(s) plain yogurt
1/3 cup(s) frozen orange juice concentrate
2 egg(s)
1 1/2 cup(s) blueberries -- or frozen
1 cup(s) cranberries
1/2 cup(s) dried apricots -- chopped small


1.  Preheat oven to 400 degrees.  Place paper liners in 18 muffin cups and set aside.

2.  In bowl of mixer combine flour, sugar, baking powder, baking soda and salt.  Add butter and cut in with two knives or a pastry cutter until it looks like coarse crumbs.

3.  In separate bowl mix yogurt, orange juice concentrate and eggs.  Pour into flour mixture and mix just until combined.  Fold in fruit.

4.  Fill muffin cups and bake 15 min., or until toothpick comes out clean.  Let muffins cool for 10 min. and then remove from muffin tray to cool completely.

          (adapted from Weight Watchers “Simply the Best- Cranberry-Blueberry Muffins”)


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