** 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 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. In a large bowl mix flour, baking powder and salt.
2.
In another bowl
whisk sugar and eggs.
Whisk in milk and oil.
3. Mix in carrots,
apricots, and nuts.
4. Add to flour mixture.
5. Mix until just blended.
6.
Spoon into 12 2 3/4" muffin tin cups greased with additional avocado
oil.
7. Bake in a 375 F oven for about 20 minutes, until just springy to
the touch.
8. 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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