Mini Whole-Wheat Apricot Muffins

These muffins are perfect for quick breakfasts and snacks for your little one. They're also great for sneaking in extra fruit, vegetables, whole grains, and fiber. 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

• 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

Directions

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.
4.  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.

Make photos of your baby eating the muffins, upload to the App. Write whether he/she liked them.