Desserts recipes
Apricot Cranberry Muffins
1 3/4 cups Bisquick Reduced Fat baking mix
1/2 cup sugar
1/3 cup chopped dried apricots
1/3 cup dried cranberries
3/4 cup milk
1 tablespoon margarine or butter -- melted
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 egg whites or 1/4 cup fat-free cholesterol-free egg product

Heat oven to 400°. Line 12 medium muffin cups, 2 1/2x1 1/4 inches, with paper baking cups. Stir all ingredients just until moistened. Divide batter evenly among muffin cups. Bake 13 to 18 minutes or until golden brown. Cool slightly; remove from pan.
12 muffins.

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