MINI WHOLE WHEAT APRICOT MUFFINS
Sweet bits of dried apricots and buttermilk make these Gold Medal® whole wheat flour muffins tender.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray.
- In medium bowl, mix flours, sugar, orange peel, baking soda and salt; make well in center of mixture. In small bowl, stir buttermilk, melted butter, vanilla and egg white with whisk; add to flour mixture, stirring just until moistened. Fold in apricots. Divide batter evenly among muffin cups.
- Bake 10 minutes or until tops spring back when touched lightly in center. Immediately remove from pans to cooling racks. Serve warm or cool.
Nutrition Facts : Calories 42, Carbohydrate 7 g, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 55 mg
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