Carrot Apricot Muffins Recipe for Diabetic Meal Plans
Carrot Apricot Muffins
To see a recipe for currant lemon scones, see link at bottom of page here.
Ingredients for Carrot Apricot Muffins
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
Preheat the oven to 375. 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 to 4 minutes until lightly toasted. Remove from the oven. Keep the oven on.
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.
Fold in the sunflower and sesame seeds, shredded carrots, and apricots.
Spoon the batter into the prepared muffin tin and bake for about 25 to 30 minutes until a toothpick inserted in center comes out clean. Let the muffins cool 5 minutes in the pan and then turn them out onto a cooling rack.
Nutrition per serving 1 muffin:
8 grams fat
1.1 grams saturated fat
20 mg cholesterol
155 mg sodium
29 grams carbohydrates
2 grams fiber
12 grams sugars
4 grams protein
Currant Lemon Scones