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Apricot-Carrot Muffins

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Submitted by millerrdee

Moist carrot muffins featuring chopped apricots and avocado oil.

Ingredients

1 237
½ 118
CUP ML WHOLE-WHEAT FLOUR
whole wheat
1 15
TABLESPOON ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
½ 118
CUP ML SUGAR
2 2
LARGE LARGE EGGS
¾ 177
CUPS ML MILK
3 45
TABLESPOONS ML AVOCADO OIL *
1 237
CUP ML CARROTS
coarsley grated
¾ 177
CUPS ML APRICOTS
dried, chopped *
¾ 177
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 510 24% from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 109mg 36%
Sodium 226mg 9%
Total Carbohydrate 29g 29%
Dietary Fiber 6g 22%
Sugars g
Protein 30g
Vitamin A 97% Vitamin C 4%
Calcium 17% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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