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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Apricot-carrot Muffins

Recipe Tags: Muffin Recipes

Date Added: May 04, 2012
Apricot-carrot Muffins is an American Breakfast, that takes 25 minutes to prepare and 20 minutes to cook with an Oven. Moist carrot muffins featuring chopped apricots and avocado oil.


1 Cup All-Purpose Flour
1/2 Cup Whole Wheat Flour
1 Tablespoon Baking Powder
1/4 Teaspoon Salt to 1 ts
1/2 Cup Sugar
2 Unit Eggs separated, plus 2 egg yolks
3/4 Cup Milk cold
3 Tablespoons Avocado Oil
1 Cup Carrot coarsley grated
3/4 Cup Dried Apricot chopped or
3/4 Cup Raisin
1/2 Cup Walnut coarsley chopped (8 oz)
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1. In a large bowl mix flour, baking powder and salt.

2. 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 2 3/4" muffin tin cups greased with additional avocado oil.

Bake in a 375 F oven for about 20 minutes, until just springy to the touch.

Serve warm.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Tree Nuts, Gluten, Sulfites, Walnuts, Natural Sweeteners, Apricot, Fructose Malabsorption allergies.
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