Mini Whole Wheat Apricot Muffins Recipes

17 BEST MINI MUFFINS

17 Best Mini Muffins image

Provided by insanelygood

Number Of Ingredients 17

Ingredients

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Organize all the required ingredients.
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Nutrition Facts :

MINI WHOLE WHEAT APRICOT MUFFINS

Mini Whole Wheat Apricot Muffins image

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

Ingredients

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

HEALTHY APRICOT WALNUT MUFFINS

Healthy Apricot Walnut Muffins image

Delicious combination of three whole grains, sweet tangy apricots, and crunchy walnuts. Great for breakfast or a make ahead snack to eat when you are on the go. Easy to make, preparation and cooking time total 30 minutes.

Provided by vboese

Categories Breakfast

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups white whole wheat flour or 1 1/2 cups white bread flour
3/4 cup uncooked oatmeal, any kind
1/2 cup wheat germ or 1/2 cup another 1/2 cup flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 eggs, lightly beaten
3/4 cup buttermilk or 3/4 cup milk
3 tablespoons melted butter
1/2 cup chopped dried apricot
1/2 cup chopped walnuts

Steps:

In large bowl mix together flour, oatmeal, wheat germ, brown sugar, baking soda, baking powder, salt, cinnamon, and mix all well together.
Add eggs, buttermilk, mix in flour mixture. Next add melted butter and mix well. Line muffin pan with liners or spray with nonstick spray. Divide muffin batter evenly between 12 muffin liners. Top each muffin with chopped walnuts and lightly sprinkle with additional cinnamon and granulated sugar over each.
Bake muffins in 375 degrees preheated oven for 20 minutes. Test muffins for doneness with a toothpick, set toothpick in middle of muffin and if the tooth pick comes out clean the muffins are done, otherwise bake a couple additional minutes and test again. To see additional photos of Healthy Apricot Walnut Muffins and other recipes see sliceoftaste.com.

APRICOT MUFFINS

Apricot Muffins image

These are moist and chewy. I sometimes add 1/2 cup of dates as well as the apricots. A family favorite!

Provided by Aunt Mamie

Categories Bread Quick Bread Recipes Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 10

Ingredients

1 cup chopped dried apricots
1 cup boiling water
2 cups all-purpose flour
¾ cup white sugar
1 teaspoon baking soda
½ teaspoon salt
¼ cup melted butter
¼ cup vegetable oil
1 cup buttermilk
1 egg

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 36.2 g, Cholesterol 26.5 mg, Fat 9.2 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 258 mg, Sugar 19.3 g

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