2-1/2 cups whole-wheat flour
2/3 cup sugar
2 teaspoons double-acting baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cold reduced-calorie margarine, diced
3/4 cup plain nonfat yogurt
1/3 cup thawed frozen orange juice concentrate
2 eggs
1-1/2 cups fresh or frozen blueberries
1 cup fresh or frozen cranberries
24 dried apricot halves, chopped

1. Preheat the oven to 400 degrees F. Spray eighteen 2-3/4″ nonstick muffin cups with nonstick cooking spray or line with paper liners.

2. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut in the margarine until the mixture resembles coarse crumbs.

3. In a medium bowl, combine the yogurt, orange juice concentrate and eggs. Stir into the flour mixture until just combined (do not over-mix). Gently stir in the blueberries, cranberries and apricots.

4. Spoon the batter into the cups, filling each about 2/3rds full. Bake 15 to 20 minutes or until golden and toothpick inserted in the center comes out clean. Cool on a rack 10 minutes. Remove from the cups and cool completely on the rack. Makes 18 servings.

Per Serving: 144 Calories, 3 g Total Fat, 0 g Saturated Fat, 24 mg Cholesterol, 211 mg Sodium, 28 g Total Carbohydrate, 3 g Dietary Fiber, 4 g Protein, 63 mg Calcium

Serving Provides: 1 Bread, 1 Fruit/Vegetable, 1 Fat

Points Per Serving: 3

Emily

3 large ripe bananas, mashed (about 1-1/4 cups)
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
1/8 teaspoon salt
1-1/2 cups all-purpose flour
1/3 cup chopped walnuts or pecans

1. In a large bowl, combine the bananas and butter; stir in the sugar, egg and vanilla extract.

2. In a small bowl, combine the baking soda, salt and flour; blend well. Add the flour mixture to the banana mixture; blend well.

3. Fill greased or paper lined muffin cups 3/4 full. Bake at 350 degrees F. for 18 to 22 minutes. Cool on a wire rack. Makes 12 muffins.

Emily

1 cup oats (quick-cooking or old fashioned)
1 cup buttermilk
1 egg, beaten
1/2 cup brown sugar
1/4 cup vegetable or canola oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)

1. In a large mixer bowl, soak the oats in the buttermilk for 15 minutes. Stir in the egg, brown sugar, oil and vanilla extract.

2. In a small bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Add the nuts and raisins (if using); blend well. Stir flour mixture into the oat mixture just until moistened.

3. Fill greased or paper lined muffin cups 3/4 full. Bake at 400 degrees F. for 15 to 18 minutes. Cool in the pan 5 minutes; remove to wire rack. Makes 8 muffins.

TIP:

I like to make double or even triple recipes of these and freeze them for later use. I wrap each muffin individually in plastic wrap and place them in zip-lock freezer bags.

Emily

3/4 cup butter, softened
1 cup granulated sugar
1 egg
3/4 cup milk
1-1/2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen (thawed) blueberries
1 tablespoon all-purpose flour

1. Preheat oven to 400 degrees F. Grease or coat with cooking spray, 15 muffin cups.

2. In a large bowl, cream together the butter and sugar until smooth. Add the egg, milk and vanilla until well blended. In a small bowl, combine the 1-3/4 cups flour, baking powder and salt; stir into the batter just until moistened.

3. Toss the blueberries with the remaining 1 tablespoon flour to coat; fold into batter. Spoon batter into muffin cups, filling about 2/3 full.

4. Bake in preheated oven for 15 minutes or until tops spring back when lightly pressed. Serve warm. Makes 15 muffins.

Emily

1 cup whole wheat flour
1 cup rolled oats, quick cooking or old-fashioned
2 teaspoons baking soda
1/2 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup raisins
1/2 cup flaked coconut
1/2 cup chopped nuts, (I used walnuts)
1 egg, beaten
1 cup milk
3 tablespoons olive or canola oil

1. In a large bowl, combine all the dry ingredients, including the raisins, coconut and chopped nuts.

2. Make a well in the center of the dry ingredients. Add the egg, milk and oil; blend only until moistened.

3. Fill greased muffin cups 1/2 full with mixture. Bake at 375 degrees F for 15 to 17 minutes. Makes 12 to 16 muffins.

Emily

1. Combine the first 7 ingredients in a large mixer bowl. In a separate small bowl whisk the eggs, apple juice and oil; stir into the dry ingredients just until moistened. Fold in the apples and walnuts.

2. Fill greased muffin cups 3/4 full. Bake at 400 degrees F for 16 to 18 minutes or until a wooden toothpick inserted near the center comes out clean. Cool for 5 minutes in the pan; remove from the pan and place on wire rack to cool. Makes 12 to 15 muffins.

Emily

1 cup all-purpose flour
1 cup corn meal
1 teaspoon salt
3 teaspoons baking powder
1 egg, beaten
1 cup milk
3 tablespoons canola or vegetable oil

1. Preheat oven to 400 degrees F.

2. In a large bowl, combine the flour, corn meal, salt and baking powder. Stir in the beaten egg, milk and oil.

3. Grease a muffin tin; place in preheated oven until hot. Remove from oven; fill each muffin cup 2/3 full with the corn meal mixture.

4. Bake for 20 to 25 minutes or until golden brown. Makes 12 muffins.

Emily

nonstick cooking spray
1-1/2 cups oat bran*
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, lightly beaten
3/4 cup mashed ripe banana
1/2 cup milk
1/4 cup honey
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup raisins

1. Preheat the oven to 400 degrees F. Lightly coat the bottoms of twelve 2-1/2-inch muffin cups with cooking spray; set aside. In a medium bowl, combine the oat bran, flour, baking powder, salt and baking soda. Make a well in the center of the flour mixture; set aside.

2. In a small bowl, combine the egg, banana, milk, honey, canola oil and vanilla extract. Add egg mixture all at once to the flour mixture; stir just until moistened (batter will be lumpy). Fold in the raisins. Spoon batter into prepared muffin cups, filling each about two-thirds full.

3. Bake for 14 to 16 minutes or until a wooden toothpick inserted in centers comes out clean and muffins are golden brown. Cool in muffin cups for 5 minutes. Remove from muffin cups and serve warm. Makes 12 muffins.

* If you do not have oat bran on hand, place 2 cups of regular rolled oats in a food processor; process until finely ground.

Emily