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Carrot-Apricot Muffins

From Betty Richard

CAUTION: You can't eat just one--they are too yummy!

Yields about 18 muffins
1 cup unbleached flour
1 cup whole wheat or multi-grain flour
1/2 cup honey
3 tsp. aluminum-free baking powder
1/2 tsp. salt
6 oz. chopped or cut up dried, unsulphured apricots
2 large eggs
1/2 cup organic safflower or canola oil Ellyndale™ Organic Canola Oil
1/3 cup buttermilk (can substitute milk with a tsp. of cider vinegar)
2 to 3 tsp. fresh squeezed lemon juice
1-1/2 cups grated carrots
3/4 cup chopped NOW Real Food® Pecans*
  1. Mix well the dry ingredients in a bowl. 
  2. In a separate bowl, mix honey, oil, eggs, milk and lemon juice.
  3. Combine dry and wet mixtures. 
  4. Sprinkle a little flour over nuts and apricots, and then add to the above mixture, along with the carrots. Try not to over mix or the muffins will be tough. 
  5. Put batter into oiled muffin pans. 
  6. Bake at 375 degrees F. for 15 to 20 minutes, or until a toothpick inserted near their centers comes out clean.  (I allowed time and temperature in using honey instead of sugar).  

*NOW items available at your local health food store

Nuts Seeds Healthy Snacks Flours - Baking Mixes Natural Sweeteners Dried Fruit
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