Carrot Apricot Muffins Recipe

Name: Carrot Apricot Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat flour; 1/4 cup Splenda sugar substitute, sugar blend or 1/2 cup sugar; 1/4 cup brown sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup dried apricot, chopped; 2 eggs; 1/2 cup butter, softened; 1/3 cup buttermilk; 1 tablespoon orange juice; 1 1/2 cups carrots, grated; 1/2 cup walnuts, chopped and toasted (optional)

Servings: persons

1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup Splenda sugar substitute, sugar blend or 1/2 cup sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup dried apricot, chopped
2 eggs
1/2 cup butter, softened
1/3 cup buttermilk
1 tablespoon orange juice
1 1/2 cups carrots, grated
1/2 cup walnuts, chopped and toasted (optional)

1
Preheat oven to 400 degrees.
2
Grease or line a 12 cup muffin pan (sometimes I have a little more than this so I use a glass custard cup for the extra).
3
Mix both flours, sugar blend, brown sugar, baking powder, and salt in a bowl.
4
Add the chopped apricots and toss lightly to coat.
5
In a mixing bowl, beat the eggs.
6
Beat in the softened butter, buttermilk, and orange juice.
7
Slowly add the flour mixture until just combined.
8
Stir in the carrots and nuts.
9
Fill each muffin cup about 3/4 full.
10
Bake 20-25 minutes until toothpick comes out clean.

859

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup whole wheat flour, 1/4 cup Splenda sugar substitute, sugar blend or 1/2 cup sugar, 1/4 cup brown sugar, and more.

Yes, Carrot Apricot Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Apricot Muffins

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