Whole Wheat Apricot Muffins

Ingredients

• 1 teaspoon baking soda 
• 0.3 cup butter melted
• 1 cup apricots dried finely chopped
• 1 large eggs 
• 1 cup flour all-purpose
• 1 cup buttermilk low-fat
• 1.3 teaspoons orange rind grated
• 0.3 teaspoon salt 
• 0.5 cup sugar 
• 0.5 teaspoon vanilla extract 
• 0.7 cup flour whole wheat

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• muffin liners
• measuring cup

Directions

1. Preheat oven to 37
2. Lightly spoon flours into dry measuring cups; level with a knife.
3. Combine flours, sugar, orange rind, baking soda, and salt in a large bowl, stirring with a whisk; make a well in center of mixture.
4. Combine buttermilk, butter, vanilla, and egg; add to flour mixture, stirring just until moist. Fold in apricots.
5. Spoon batter into 12 muffin cups coated with cooking spray.
6. Bake at 375 for 15 minutes or until muffins spring back when touched lightly in center.
7. Remove muffins from pan, and place on a wire rack.