Carrot Apricot Power Muffins

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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.

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