Lunch: Mini Whole-Wheat Apricot Muffins Recipe | Myrecipes

Recipe by Martha Condra 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

Instructions

Preheat oven to 375 °.
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.
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.
For baby: Serve 1 to 2 cooled mini muffins.
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.

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