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