MINI WHOLE WHEAT APRICOT MUFFINS

Mini Whole Wheat Apricot Muffins image

Provided by Betty Crocker Kitchens

Time 25m

Yield 24

Number Of Ingredients 11

1/2 cup Gold Medal™ all-purpose flour
1/3 cup Gold Medal™ whole wheat flour
1/4 cup sugar
3/4 teaspoon grated orange peel
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup buttermilk
2 tablespoons butter, melted
1/4 teaspoon vanilla
1 egg white
1/2 cup finely chopped dried apricots

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