Whole Wheat Apricot Muffins

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

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Nutritional Information

Amount per serving
  • Calories: 167
  • Calories from fat: 25%
  • Fat: 4.7g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.6g
  • Carbohydrate: 29g
  • Fiber: 1.9g
  • Cholesterol: 29mg
  • Iron: 1.1mg
  • Sodium: 221mg
  • Calcium: 37mg

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

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
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