Apricot-Carrot Muffins

Moist carrot muffins featuring chopped apricots and avocado oil.

30m Prep: 10m Cook: 20m

510 calories per serving view nutrition facts

12 muffins suggest servings

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Ingredients

1	cup	flour, all-purpose
1/2	cup	whole wheat flour	whole wheat
1	tablespoon	baking powder
1/4	teaspoon	salt
1/2	cup	sugar
2	large	eggs
3/4	cups	milk
3	tablespoons	avocado oil
1	cup	carrots	coarsley grated
3/4	cups	apricots	dried, chopped
3/4	cups	raisins, seedless
1/2	cup	walnuts	coarsley chopped

Directions

In a large bowl mix flour, baking powder and salt. In another bowl whisk sugar and eggs. Whisk in milk and oil. Mix in carrots, apricots, and nuts.

Add to flour mixture. Mix until just blended. Spoon into 12 2 3/4" muffin tin cups greased with additional avocado oil. Bake in a 375 degree F oven for about 20 minutes, until just springy to the touch. Serve warm.

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Nutrition Facts

Serving Size 214g

Amount per Serving

Calories 510 24% of calories from fat

	% Daily Value*
Total Fat 13.0g	21%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 109mg	36%
Sodium 226mg	9%
Total Carbohydrate 88.0g	29%
Dietary Fiber 6.0g	22%
Sugars 45.0g
Protein 15.0g	30%

Vitamin A	97%		Vitamin C	4%
Calcium	17%		Iron	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Low-Fat Scalloped Potatoes

If you are a scalloped potato fan this one is worth a try. I used only half of the recommended cayenne to give it a hint of heat and was a little more generous with the cheese. Try Provolone for a smokey flavor or Swiss cheese for a tasty change.

Reviewed by ireneaking