Mini Whole Wheat Apricot Muffins

  • Prep 15 min
  • Total 25 min
  • Servings 24

Ingredients

  • 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

Steps

  • 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.

  • To ensure that the apricots are soft enough for baking, soak in hot water for 10 minutes; drain well before chopping.

Nutrition Facts

Serving Size: 1 Serving
Calories
42
Total Fat
1g
0%
Saturated Fat
1/2g
0%
Sodium
55mg
0%
Total Carbohydrate
7g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved