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Mini Whole Wheat Apricot Muffins

Betty Crocker Kitchens
Updated Sep 4, 2013
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Sweet bits of dried apricots and buttermilk make these Gold Medal® whole wheat flour muffins tender.

Mini Whole Wheat Apricot Muffins

  • Prep Time 15 min
  • Total 25 min
  • Servings 24
  • Ingredients 11
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray.
  • Step 
    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.
  • Step 
    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.

Nutrition

42 Calories
1g Total Fat
1g Protein
7g Total Carbohydrate

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.

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