Whole Wheat Apricot Muffins

Whole Wheat Apricot Muffins Recipe
Randy Mayor; Melanie J. Clarke
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.

Yield:

1 dozen (serving size: 1 muffin)

Recipe from

Cooking Light

Nutritional Information

Calories 167
Caloriesfromfat 25 %
Fat 4.7 g
Satfat 2.6 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 3.6 g
Carbohydrate 29 g
Fiber 1.9 g
Cholesterol 29 mg
Iron 1.1 mg
Sodium 221 mg
Calcium 37 mg

Ingredients

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
Cooking spray

Preparation

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.

Martha Condra,

Cooking Light

November 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note