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These moist and savory muffins are filled with fruit flavor and make a great breakfast treat or snack. While the orange zest gives a wonderful boost of flavor to these muffins, if you do not have any on hand it can be eliminated. These muffins store and freeze well.
1/3 cup softened margarine or butter
1/2 cup plus 2 tablespoons sugar, divided
2 tablespoons freshly minced orange zest, divided
1 teaspoon vanilla extract
2 eggs
1 1/2 cups plus 1 tablespoon flour, divided
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup vanilla yogurt
1/3 cup diced apricots
1/3 cup dried cranberries
Preheat the oven to 350 degrees and place muffin liners in 12 muffin cups, or grease them well. Cream the butter and 1/2 cup of the sugar together until light and fluffy. Mix in 1 tablespoon orange zest, the vanilla and then the eggs one at a time, beating well after each addition. Whisk together the 1 1/2 cups flour, powder, soda, and salt in a separate bowl to combine. Add the yogurt and dry ingredients in alternating turns, starting and ending with the yogurt. Toss the cranberries and apricots with the remaining tablespoon flour to coat and add to the batter. Spoon the batter into greased the prepared cups. Mix the remaining sugar and orange zest and sprinkle over the muffins. Bake for 20-25 minutes, or until golden brown.
Makes 12 muffins.
Preparation Time: 10 minutes
Baking Time: 20 minutes
Total Time: 30 minutes
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