Orange Muffins with Apricots and Cranberries

Servings:  12

Notes:  4 points on weight watchers.  This recipe is from the Best of Weight Watchers Magazine Volume 1, pg.10.

Ingredients:
1 cup all-purpose flour
3/4 cup whole-wheat flour
1/4 cup wheat germ
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, cubed
1/2 cup sugar
2/3 cup orange juice
1 large egg
2 teaspoons of grated orange rind
1 cup sweetened dried cranberries
1 cup chopped dried apricot halves

Instructions:

1. Preheat the oven to 350 degrees.  Spray a 12-cup muffin tin with nonstick spray or line with foil or paper liners.
2. Combine the all-purpose flour, whole-wheat flour, wheat germ, baking powder, baking soda, and salt in a bowl.  With a fork or your fingers, combine the butter with the dry ingredients until the mixture is crumbly.  Stir in the sugar.
3. Combine the orange juice and egg in another bowl.  Add the juice mixture to the flour mixture; stir just until blended.  The dough will be very stiff.  Stir in the orange rind, cranberries and apricots.
4. Spoon the batter into the cups, filling each about three quarters full.  Bake until the surface of the muffin is golden brown, or until a toothpick inserted in a muffin comes out clean, 20-25 minutes.  Cool in the pan on a rack for 5 minutes, remove from the pan and cool completely on the rack.