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.