Mini Whole Wheat Apricot Muffins

Mini Whole Wheat Apricot Muffins

Sweet bits of dried apricots and buttermilk make these Gold Medal® whole wheat flour muffins tender.

Prep Time

15

Minutes

Total Time

25

Minutes

Makes

24

servings

1/2
cup Gold Medal® all-purpose flour
1/3
cup Gold Medal® whole wheat flour
1/4
cup sugar
3/4
teaspoon grated orange peel
1/2
teaspoon baking soda
1/8
teaspoon salt
1/2
cup buttermilk
2
tablespoons butter, melted
1/4
teaspoon vanilla
1
egg white
1/2
cup finely chopped dried apricots
  1. Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray.
  2. In medium bowl, mix flours, sugar, orange peel, baking soda and salt; make well in center of mixture. In small bowl, stir buttermilk, melted butter, vanilla and egg white with whisk; add to flour mixture, stirring just until moistened. Fold in apricots. Divide batter evenly among muffin cups.
  3. Bake 10 minutes or until tops spring back when touched lightly in center. Immediately remove from pans to cooling racks. Serve warm or cool.
Makes 24 servings (1 mini muffin)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Technique Tip
To ensure that the apricots are soft enough for baking, soak in hot water for 10 minutes; drain well before chopping.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 42
    • Total Fat 1g
      • (Saturated Fat 1/2g,),
    • Sodium 55mg;
    • Total Carbohydrate 7g
      • (Dietary Fiber 0g,
    • Protein 1g;
    Percent Daily Value*:
      Exchanges:
      • 1/2 Starch;
      Carbohydrate Choices:
      • 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.