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Mini Whole Wheat Apricot Muffins

  • Prep 15 min
  • Total 25 min
  • Servings 24

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

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

Hide Images
  • 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.

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
42
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved

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