ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mini Whole-Wheat Apricot Muffins

Photo: Oxmoor House
Yield

8 adult servings (serving size: 3 mini muffins)

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

Ingredients

  • 2.25 ounces all-purpose flour (about 1/2 cup)
  • 1.6 ounces whole-wheat flour (about 1/3 cup)
  • 1/4 cup sugar
  • 3/4 teaspoon grated orange rind
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup low-fat buttermilk
  • 2 tablespoons butter, melted
  • 1/4 teaspoon vanilla extract
  • 1 large egg white
  • 1/2 cup finely chopped dried apricots
  • Cooking spray

Nutrition Information

  • calories 133
  • caloriesfromfat 0.0 %
  • fat 3.2 g
  • satfat 1.9 g
  • monofat 0.8 g
  • polyfat 0.2 g
  • protein 3 g
  • carbohydrate 23.6 g
  • fiber 1.4 g
  • cholesterol 8 mg
  • iron 1 mg
  • sodium 159 mg
  • calcium 27 mg

How to Make It

  1. Preheat oven to 375°.

  2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, and next 3 ingredients in a large bowl; make a well in center of mixture.

  3. Combine buttermilk and next 3 ingredients in a bowl; stir with a whisk. Add buttermilk mixture to flour mixture; stir just until moist. Fold in apricots. Spoon batter into 24 mini muffin cups coated with cooking spray. Bake at 375° for 10 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; cool on a wire rack.

  4. For baby: Serve 1 to 2 cooled mini muffins.

  5. smart snacking: five reasons we love muffins for toddlers Perfect for quick breakfasts—and great for snacks too! Portable, ideal for school lunch boxes, car rides, and diaper bags. Easy to keep on hand because most freeze well. (Store them in airtight, freezer-safe containers, pull them out as needed, and defrost them in the microwave.) A great way to sneak in extra fruit, vegetables, whole grains, and fiber. Requires no assistance from mom or dad—toddlers can feed themselves.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light First Foods