Apricot-Carrot Muffins
Moist carrot muffins featuring chopped apricots and avocado oil.
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
whole-wheat flour
whole wheat |
|
| 1 | tablespoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| ¾ | cups |
milk
|
|
| 3 | tablespoons |
avocado oil
|
*
|
| 1 | cup |
carrots
coarsley grated |
|
| ¾ | cups |
apricots
dried, chopped |
*
|
| ¾ | cups |
raisins, seedless
|
|
| ½ | cup |
walnuts
coarsley chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
whole-wheat flour
whole wheat |
|
| 15 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 177 | ml |
milk
|
|
| 45 | ml |
avocado oil
|
*
|
| 237 | ml |
carrots
coarsley grated |
|
| 177 | ml |
apricots
dried, chopped |
*
|
| 177 | ml |
raisins, seedless
|
|
| 118 | ml |
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 ¾ inch 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.
