Mini Whole Wheat Apricot Muffins

A great snack to sneak in extra fruit, vegetables, whole grains, and fiber. Mini Whole Wheat Apricot Muffins: 12-18 Month Baby Food Recipe at CleanBabyFood requires no assistance from mom or dad, toddlers can feed themselves.

Ingredients for Mini Whole Wheat Apricot Muffins: 12-18 Month Baby Food:

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

Preparation:

1. Preheat oven to 375 degrees

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

4. Let muffins cool

5. Taste to make sure your Clean Baby Food is good!

6. Serve to your precious little human

Freezable:

Mini Whole Wheat Apricot Muffins Recipe is easy to keep on hand because most freeze well. (Store them in airtight, freezer-safe containers, pull them out as needed, and defrost them in the microwave.

Remember to give your precious little human a hug and a love every day!