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Mini Whole Wheat Apricot Muffins
Mini Whole Wheat Apricot Muffins
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Prep Time:
15 minutes
Total Time:
25 minutes
Buttermilk apricot muffins: moist and tender with whole wheat flour, a winning combination.
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
Instructions:
  • Preheat oven to 375°F and generously grease 24 mini muffin cups with cooking spray.
  • Combine flours, sugar, orange peel, baking soda, and salt in a medium bowl, creating a well in the center. In a small bowl, whisk together buttermilk, melted butter, vanilla, and egg white. Pour the mixture into the well of the dry ingredients and mix until just moistened. Gently fold in the apricots and divide the batter evenly into muffin cups.
  • Bake for 10 minutes, or until the tops spring back when touched lightly in the center. Remove immediately from pans to cooling racks. Enjoy warm or cooled.

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