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| INGREDIENTS |
| ¼ cup
| raw, unsalted sunflower seeds |
| 2 tbsp.
| sesame seeds
|
| 1¾ cups
| flour
|
| 2 tsp.
| baking powder
|
| ½ tsp.
| baking soda
|
| 1 tsp.
| cinnamon
|
| ¾ tsp.
| ground ginger
|
| 1 cup
| low-fat buttermilk
|
| ¼ cup
| light olive oil
|
| ½ cup
| Splenda® brown sugar blend
|
| 1
| large egg
|
| 3
| large carrots, peeled and shredded
|
| 1/3 cup
| dried apricots, finely chopped
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| RECIPE |
-
Preheat oven to 375º F.
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Coat a nonstick muffin tin with cooking spray or cup cake liners.
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Spread sunflower and sesame seeds on a rimmed baking sheet. Bake for 3 to 4 minutes or until lightly toasted. Remove seeds from oven to cool but do not turn oven off.
- In large bowl, whisk together flour, baking powder, baking soda, cinnamon, and ginger.
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In medium bowl, whisk together buttermilk, oil, Splenda®, and eggs until well combined.
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Make well in center of dry ingredients and add egg mixture, gently until just combined.
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Fold in sunflower, sesame seeds, carrots, and apricots.
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Divide batter among muffin tin and bake for 25 to 30 minutes or until toothpick inserted comes out clean.
- Cool muffins 5 minutes in tin before turning them out to cool completely on rack.
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| SERVING SUGGESTION |
SERVING SIZE:
1 muffin
NUMBER OF SERVINGS:
12
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| NUTRITION FACTS |
| |
| Calories |
200 |
|
| Total Fat |
7 g |
|
| Sodium |
155 mg |
|
| Total Carbohydrates |
29 g |
|
| Fiber |
2 g |
|
| Protein |
4 g |
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