Apricot-carrot muffins
12 muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-Purpose Flour |
| ½ | cup | Whole Wheat Flour |
| 1 | tablespoon | Baking Powder |
| ¼ | teaspoon | Salt |
| ½ | cup | Sugar |
| 2 | Eggs | |
| ¾ | cup | Milk |
| 3 | tablespoons | Avocado Oil |
| 1 | cup | Carrots, coarsley grated |
| ¾ | cup | Dried Apricots, chopped or |
| ¾ | cup | Whole Raisins |
| ½ | cup | Walnuts, coarsley chopped |
Directions
In a large bowl mix flour, baking powder and salt. In another bowl whisk sugar and eggs. Whisk in milk and oil. Mix in carrots, apricots, and nuts. Add to flour mixture. Mix until just blended.
Spoon into 12 2¾" muffin tin cups greased with additional avocado oil. Bake in a 375o oven for about 20 minutes, until just springy to the touch. Serve warm.
Source: Calavo