Serving: 1 muffin
Cooking Time: 36 minutes
Preparation Time: 25 minutes
Ingredients
2 Tbsp. sesame seeds
1 3/4 cup 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 dried apricots, finely chopped
Preparation
1. Preheat the oven to 375 degrees. Coat a nonstick 12-cup muffin tin with cooking spray.
2. 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.
3. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and ground ginger.
4. 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.
5. Fold in the sunflower and sesame seeds, shredded carrots, and apricots.
6. Spoon the batter into the prepared muffin tin and bake for about 25 to 30 minutes until a toothpick inserted into the center comes out clean. Let the muffins cool 5 minutes in the pan and then turn them inside out onto a cooling rack.
This recipe is from Diabetes Forecast magazine online.
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