Fruit Muffins

These cute little muffins are packed with vitamin A and fiber. They use just a tiny amount of real butter for great flavor with very little fat.

Serves: 36Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 36


  • 1 cup apricot nectar
  • ½ cup orange juice
  • 1 cup raisins
  • ½ cup dried cranberries
  • 1 cup chopped dried apricots
  • 1 tsp. orange zest
  • 2 cups all-purpose flour
  • ¾ cup whole wheat flour
  • ⅓ cup granulated sugar
  • ½ cup brown sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 3 Tbsp. butter, melted
  • 1 large egg
  • ½ cup nonfat light cream


  • Preheat oven to 350°F. Line 36 muffin cups with paper liners, then spray with nonstick baking spray containing flour; set aside.
  • In medium saucepan, combine apricot nectar, orange juice, raisins, cranberries, apricots, and orange zest. Bring to a simmer over high heat. Lower heat to low and simmer for 3–4 minutes until fruits begin to plump. Remove from heat and let cool.
  • In large bowl, combine all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking powder, baking soda, and salt and mix well. Stir in fruit mixture along with butter, egg, and cream; mix just until blended.
  • Spoon mixture into prepared muffin cups. Bake for 17–24 minutes or until muffins are golden brown and toothpick inserted in center comes out clean. Let cool in pan for 5 minutes, then remove to wire rack to cool. Serve warm.