Whole Wheat Apricot Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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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