Healthy Recipes for Kids: whole wheat and apricot mini muffins

Whole Wheat and Apricot Mini Muffins

Baby's First Foods: Whole Wheat and Apricot Mini Muffins

Serving Size:

Makes 8 adult servings (serving size 3 mini muffins).

For baby: Serve 1 to 2 cooled mini muffins.


  • 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


1. Preheat oven to 375°.

2. 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.

3. 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 babies ages 12 – 18 months.)

CALORIES 133; FAT 3.2g (sat 1.9g, mono 0.8g, poly 0.2g); PROTEIN 3g; CARB 23.6g; FIBER 1.4g; CHOL 8mg; IRON 1mg; SODIUM 159mg; CALC 27mg

Recipes reprinted with permission from Cooking Light First Foods, Oxmoor House © 2010

Article Posted 7 years Ago

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