Carrot Apricot Power Muffins
Per ServingCarrot Apricot Power Muffins |
||
|---|---|---|
| Makes: 12 | ||
| Calories | 200 | |
| Fat | 8 | g |
| Saturated Fat | 1.1 | g |
| Carbohydrate | 29 | g |
| Fiber | 2 | g |
| Sugars | 12 | g |
| Cholesterol | 20 | mg |
| Sodium | 155 | mg |
| Protein | 4 | g |
| Choices: Carbohydrate 2, Fat 1.5 | ||
- Makes: 12
- Preparation Time: 25 minutes
- Cooking Time: 36 minutes (6 min. for seeds, 30 min. for muffins)
Ingredients
| 1/4 | cup | raw, unsalted sunflower seeds |
| 2 | Tbsp. | sesame seeds |
| 1 3/4 | cups | all-purpose flour |
| 2 | tsp. | baking powder |
| 1/2 | tsp. | baking soda |
| 1 | tsp. | cinnamon |
| 3/4 | tsp. | ground ginger |
| 1 | cup | low-fat buttermilk |
| 1/4 | cup | light olive oil |
| 1/2 | cup | Splenda brown sugar blend |
| 1 | large | egg |
| 3 | large | carrots, peeled and shredded |
| 1/3 | cup | dried apricots, finely chopped |
Directions
- Preheat the oven to 375°F. Coat a nonstick 12-cup muffin tin with cooking spray.
- Spread the sunflower seeds and sesame seeds onto a baking sheet. Bake the seeds for about 3 to 4 minutes until lightly toasted. Remove from the oven. Keep the oven on.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and ginger.
- In a separate bowl, whisk together the buttermilk, oil, Splenda, and egg until well combined. Make a well in the center of the dry ingredients and add the egg mixture. Stir until just combined.
- Fold in the sunflower and sesame seeds, shredded carrots, and apricots.
- Spoon the batter into the prepared muffin tin and bake for about 25 to 30 minutes until a toothpick inserted into the center comes out clean. Let the muffins cool 5 minutes in the pan and then turn them out onto a cooling rack.
