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Recipe Ingredients:
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1/4 cup
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raw, unsalted sunflower seeds
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2 tbsp.
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sesame seeds
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1 3/4 cups
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all-purpose flour
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2 tsp.
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baking powder
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1/2 tsp.
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baking soda
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1 tsp.
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cinnamon
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3/4 tsp.
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ground ginger
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1 cup
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low-fat buttermilk
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1/4 cup
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light olive oil
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1/2 cup
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Splenda brown sugar blend
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1
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large egg
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3
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large carrots, peeled and shredded
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1/3 cup
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dried apricots, finely chopped
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Cooking Directions: |
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1.
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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.
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2.
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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.
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3.
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Fold in the sunflower and sesame seeds, shredded carrots and apricots.
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4.
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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.
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