Mini Whole Wheat Apricot Muffins

I just finished baking these and there are very yummy! I had recently bought a cookbook for toddlers and found this recipe and decided to bake them for my one year old for snack time today. It's Cooking Light First Foods and am loving this book so far! Another great recipe for freezing and defrosting as needed.

*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:

1/2 Cup All-Purpose Flour

1/3 Cup Whole Wheat Flour

1/4 Cup Sugar

3/4 tsp Grated Orange Rind

1/2 tsp Baking Soda

1/8 tsp Salt

1/2 Cup Buttermilk

2 Tbsp butter, melted

1/4 tsp Vanilla Extract

1 Large Egg White

1/2 cup Finely Chopped Dried Apricots (I used canned apricots)

Cooking Spray

Directions:

Preheat oven to 375 degrees. Combine flours, sugar, orange rind, baking soda and salt in a large bowl; make a well in center of mixture. Combine buttermilk, butter, vanilla extract and egg white in a bowl; stir with a whisk. Add buttermilk mixture to flour mixture; stir until just moist. Fold in apricots. Spoon batter into 24 mini muffin cups coated with cooking spray. Bake at 375 degrees for 10 minutes or until muffins spring back when touched lightly in center. Cool.