Whole Wheat Apricot Muffins

Pair these muffins with seasoned egg whites or a cup of low fat yogurt for a satisfying breakfast.

These muffins are best served warm, so reheat before serving if you have 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.


  • 1 cup all purpose flour
  • 2/3-cup whole-wheat flour
  • ½ cup sugar
  • 1 ¼ teaspoons grated orange rind
  • 1-teaspoon baking soda
  • ¼ teaspoon salt
  • 1-cup low-fat buttermilk
  • ¼ cup butter, melted
  • ½ teaspoon vanilla extract
  • 1 large egg
  • 1 cup finely chopped dried apricots
  • Cooking spray


  • Preheat oven to 375
  • 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.
  • 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.
  • Yield: 1 dozen (serving size: 1 muffin)

Nutrition Facts

  • Calories 167
  • Fat: 4.7 grams (salt 2.6 mono-1.3g poly 0.3g)
  • Protein: 3.6 g
  • Carbohydrate: 29 g
  • Fiber: 1.9%
  • Cholesterol: 29 mg
  • Iron: 1.1 mg
  • Sodium: 221mg
  • Calcium: 37mg

From Cooking Light November 2004

For More Information

To learn more about the Community Nutrition Center at Danbury Hospital, please contact The Community Nutrition Center. Need to find a doctor? Use our Find a Doctor online tool or call 1-800-516-3658 for a physician referral.