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Apricot-carrot muffins
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| Artist: |
_ |
| Categories: |
Carrot, Fruits, Muffins & Biscuits, Nuts, Vegetables |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | All-Purpose Flour | | 1/2
| cup | Whole Wheat Flour | | 1
| tbsp | Baking Powder | | 1/4
| tsp | Salt | | 1/2
| cup | Sugar | | 2
| | Eggs | | 3/4
| cup | Milk | | 3
| tbsp | Avocado Oil | | 1
| cup | Carrots, coarsley grated | | 3/4
| cup | Dried Apricots, chopped or | | 3/4
| cup | Whole Raisins | | 1/2
| cup | Walnuts, coarsley chopped |
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Procedures:
| 1 | In a large bowl mix flour, baking powder and salt. | | 2 | In another bowl whisk sugar and eggs. | | 3 | Whisk in milk and oil. | | 4 | Mix in carrots, apricots, and nuts. | | 5 | Add to flour mixture. | | 6 | Mix until just blended. | | 7 | Spoon into 12 2 ? muffin tin cups greased with additional avocado oil. | | 8 | Bake in a 375o oven for about 20 minutes, until just springy to the touch. | | 9 | Serve warm. |
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