Carrot and Apricot Muffins
2 people made this
Filled with healthy omega-3 fats, these wholesome muffins are good sources of fibre and vitamin C. Sesame seeds provide a distinctive flavour as well as useful amounts of calcium.
2⁄3 cup (100 g) sunflower seeds
3 tablespoons sesame seeds
1 3⁄4 cups (250 g) plain flour
2 teaspoons baking powder
1⁄2 teaspoon bicarbonate of soda
3⁄4 teaspoon ground cinnamon
3⁄4 teaspoon ground cardamom
3⁄4 teaspoon ground ginger
1 cup (250 ml) low-fat buttermilk
1⁄2 cup (115 g) firmly packed brown sugar
1⁄4 cup (60 ml) light olive oil
1 large egg
3 large carrots, shredded (1 1⁄2 cups)
1⁄2 cup (70 g) dried apricots, finely chopped
- Preheat oven to 190°C. Line twelve 6-cm muffin tin cups with paper liners. In baking dish, toast sun-flower and sesame seeds for 4 minutes, until sesame seeds are light golden; cool. Leave oven on.
- In large bowl, combine flour, baking powder, bicarbonate of soda, cinnamon, cardamom and ginger.
- In separate bowl, whisk together buttermilk, brown sugar, oil and egg until well combined. Make a well in centre of dry ingredients, pour in egg mixture and stir until just combined.
- Fold in seeds, carrots and apricots.
- Spoon batter into prepared muffin cups and bake for 30 minutes or until a toothpick inserted in centre of a muffin comes out clean. Remove muffins from tin and cool on wire rack.
Altered ingredient amounts.
Couldn't get ground cardamon here so omitted the cinnamon & ground cardamon and added 1 1/2 tspns mixed spice instead
- 22 Jan 2010
Easy to make, very wholesome & filling. Very tasty - will make again. Good for breakie on the run or the lunch box
- 22 Jan 2010
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