* For destinations within the contiguous U.S., orders totaling $59 or more (before tax) ship free and orders below $59 require payment for shipping. The price of shipping is available in Checkout. Multiple shipping addresses count separately. For other destinations (including international), shipping cost is calculated at checkout. Delivery date will be estimated at checkout. See Full Details
Preheat the oven to 375 F. Coat a nonstick 12-cup muffin tin with cooking spray. Spread the sunflower seeds and sesame seeds onto a baking sheet. Bake the seeds for about 3 - 4 minutes until lightly toasted. Remove from the oven. Keep the oven on.
In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and ginger. In a separate bowl, whisk together the buttermilk, oil, Splenda, and egg until well combined. Make a well in the center of the dry ingredients and add the egg mixture. Stir until just combined.
Fold in the sunflower and sesame seeds, shredded carrots and apricots.
Spoon the batter into the prepared muffin tin and bake for about 25 to 30 minutes until a toothpick inserted into the center comes out clean. Let the muffins cool 5 minutes in the pan and then turn them out onto a cooling rack.
All recipes are listed in good faith and Nuts.com fully respects
copyright protection and private property of original recipe authors.
If a recipe is listed against an author's wishes, please contact us and we
will remove the recipe immediately.