Whole Grain-Apricot Muffins


Side Dish
Whole Grain-Apricot Muffins

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Recipe Data


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    Servings and Ingredients

    Serves 12
    ¾ c. Hy-Vee dried apricots, chopped
    ½ c. Hy-Vee orange juice, divided
    1 c. whole-wheat flour
    ¾ c. Hy-Vee all-purpose flour
    ¾ c. wheat germ, toasted
    1 ½ tsp. baking powder
    ¼ tsp. salt
    2 Hy-Vee large eggs
    ½ c. packed Hy-Vee light brown sugar
    1 c. lowfat buttermilk
    ¼ c. Hy-Vee canola oil
    1 tsp. vanilla extract
    ⅓ c. chopped Hy-Vee walnuts


    1. Preheat oven to 400 degrees. Line 12 muffin cups with paper liners; coat with nonstick cooking spray.
    2. In a small saucepan combine apricots and 1/4 cup of the orange juice. Place over medium-high heat; bring to a simmer. Remove from heat and let stand 10 minutes.
    3. Meanwhile, in a large mixing bowl combine flours, wheat germ, baking powder, baking soda and salt; set aside. In a medium mixing bowl whisk together eggs, brown sugar, buttermilk, oil, vanilla and remaining 1/4 cup orange juice. Add egg mixture to flour mixture; stir until just combined. Add the apricots and liquid; stir to combine.
    4. Spoon batter into muffin cups. Sprinkle with walnuts. Bake 15 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool in pan 5 minutes. Remove from pan and let cool completely on a wire rack.

    Nutrition facts


    220 Calories per serving

    Amounts Per Serving

    • Total Fat: 8g
    • Cholesterol: 35mg
    • Sodium: 105mg
    • Total Carbohydrates: 34g
    • Protein: 6g

    Recipe Source:

    Try-Foods International.