Apricot Cranberry Muffins

1 3/4 C Baking Mix such as Bisquick Heart Smart® mix

1/2 C sugar

1/3 C B & R Farms dried apricots, chopped

1/3 C dried cranberries

3/4 C milk

1 T butter or margarine, melted

1/2 t each ground nutmeg & cinnamon

2 egg whites or 1/4 C fat-free egg product

Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.  In large bowl, stir all ingredients just until moistened. Divide batter evenly among muffin cups.

Bake 13-18 minutes or until golden brown. Cool slightly; remove from pan.