Carrot & Apricot Muffins with Pecans

Carrot & Apricot Muffins with Pecans


2 people made this

Carrots are one of the best sources of beta-carotene. They also contain flavonoids, which are phytochemicals that function as health-giving antioxidants.

Janet Mitchell

Serves: 12 

  • 1/4 cup pecans
  • 2 cups plain flour
  • 1 3/4 teaspoons baking powder
  • 3/4 teaspoon cinnamon
  • Salt
  • 1/2 cup unsweetened puréed cooked apple
  • 1/4 cup white sugar
  • 1/4 cup firmly packed light brown sugar
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1 egg white
  • 2 cups firmly packed grated carrots
  • 1/3 cup coarsely chopped dried apricots

Preparation:22min  ›  Cook:30min  ›  Ready in:52min 

  1. Preheat the oven to 190°C. Spray a 12-hole tray of 6 cm muffin cups with cooking spray or line with paper liners; put aside.
  2. Toast the pecans on a small baking tray for 5 minutes or until lightly fragrant. When cool enough to handle, chop coarsely.
  3. Combine the flour, baking powder, cinnamon and a pinch of salt in a medium bowl. Combine the apple, both sugars, the oil, whole egg and egg white in a separate bowl. Stir in the pecans, carrots and apricots.
  4. Make a well in the centre of the flour. Stir in the carrot mixture until just moistened. Spoon into the prepared muffin cups and bake for 30 minutes or until a skewer inserted in the centre of a muffin comes out just clean.

Did you know?

*Flavonoids, found in carrots, may inhibit enzymes responsible for the spread of malignant cells. Research indicates that they may also fight heart disease.
*Calcium pectate, a type of soluble fibre found in carrots, has a cholesterol-lowering effect.

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