ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mixed Fruit Muffins

Yield 12 servings (serving size: 1 muffin)
By adding dried fruit and pecans to a muffin mix, you can create quick, hearty muffins packed with sweet fruit any time of year.

Ingredients

  • 1/3 cup chopped pecans
  • 1 1/2 teaspoons ground cinnamon, divided
  • 3/4 cup water
  • 1/2 cup dried cranberries
  • 1/2 cup chopped dried apricots
  • 1 (16.5-ounce) package low-fat blueberry muffin mix
  • 1 large egg
  • Cooking spray

Nutrition Information

  • calories 211
  • fat 4.7 g
  • satfat 1.3 g
  • protein 2.9 g
  • carbohydrate 40 g
  • cholesterol 18 mg
  • iron 1.4 mg
  • sodium 201 mg
  • caloriesfromfat 20 %
  • fiber 2.1 g
  • calcium 66 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine pecans and 1/2 teaspoon cinnamon; mix well. Set aside.

  3. Combine 1 teaspoon cinnamon and next 5 ingredients in a bowl, stirring just until moist.

  4. Spoon batter into 12 muffin cups coated with cooking spray, filling two-thirds full. Sprinkle each with 1 teaspoon pecan mixture. Bake at 400° for 18 to 20 minutes or until lightly browned. Remove from pans immediately; place on a wire rack.

Oxmoor House Healthy Eating Collection