These muffins are best served warm, so reheat before serving if you've made them a day or two ahead. Wrap the muffins in aluminum foil, and heat at 350° for 10 to 15 minutes. Try varying the recipe by using dried fruit in place of the apricots--dried cherries or dates, for instance.
1 cup all-purpose flour
2/3 cup whole wheat flour
1/2 cup sugar
1 1/4 teaspoons grated orange rind
1 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
1/4 cup butter, melted
1/2 teaspoon vanilla extract
1 large egg
1 cup finely chopped dried apricots
How to Make It
Preheat oven to 375°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, orange rind, baking soda, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Combine buttermilk, butter, vanilla, and egg; add to flour mixture, stirring just until moist. Fold in apricots.
Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan, and place on a wire rack.
We didn't have any apricots so I followed what a previous poster did and used dried cherries. We have a ton of pistachios and I always like to add a bit of protein, so I added 2/3 cup to the mix. I think they could do with a bit of spice, but otherwise they are very nice.
We love these--they are our go-to whole wheat muffin. We use dried cherries and as much grated orange peel as you get from one orange, and it makes a huge difference. Very good! Have never made these with apricot, but I think the tartness of the cherries works.
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