Carrot Apricot Muffins

  1. Preheat oven to 400 degrees.
  2. Grease or line a 12 cup muffin pan (sometimes I have a little more than this so I use a glass custard cup for the extra).
  3. Mix both flours, sugar blend, brown sugar, baking powder, and salt in a bowl.
  4. Add the chopped apricots and toss lightly to coat.
  5. In a mixing bowl, beat the eggs.
  6. Beat in the softened butter, buttermilk, and orange juice.
  7. Slowly add the flour mixture until just combined.
  8. Stir in the carrots and nuts.
  9. Fill each muffin cup about 3/4 full.
  10. Bake 20-25 minutes until toothpick comes out clean.

flour, whole wheat flour, splenda sugar substitute, brown sugar, baking powder, salt, dried apricot, eggs, butter, buttermilk, orange juice, carrots, walnuts

Taken from www.food.com/recipe/carrot-apricot-muffins-512681 (may not work)

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