Carrot and Apricot Muffins

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.

Leslie Glover

Serves: 12 

  • 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

Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

  1. 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.
  2. In large bowl, combine flour, baking powder, bicarbonate of soda, cinnamon, cardamom and ginger.
  3. 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.
  4. Fold in seeds, carrots and apricots.
  5. 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.

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Reviews (2)


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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