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| INGREDIENTS |
| ¼ cup |
raw, unsalted sunflower seeds |
| 2 tbsp. |
sesame seeds |
| 1¾ cups |
all-purpose 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 & shredded |
| cup |
dried apricots, finely chopped |
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| RECIPE |
- Preheat oven to 375ºF.
- Coat a nonstick muffin tin with cooking spray or use cup cake liners.
- Spread sunflower and sesame seeds on a rimmed baking sheet. Bake for 3-4 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.
- In medium bowl, whisk together buttermilk, oil, Splenda®, and eggs until well combined.
- Make a well in center of dry ingredients and add egg mixture. Mix gently until just combined.
- Fold in sunflower and sesame seeds, carrots, and apricots.
- Divide batter among muffin cups and bake for 25-30 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 |
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| Sodium |
155 mg |
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| Total Carbohydrates |
29 g |
|
| Fiber |
2 g |
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| Protein |
4 g |
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