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Carrot Apricot Muffins

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“I love a good healthy muffin to grab and go in the mornings and I like to use items I have around the house, so when there are extra carrots around, these are simple and delicious!”
READY IN:
35mins
SERVES:
13
YIELD:
13 muffins
UNITS:
US

Ingredients Nutrition

Directions

  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.

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