Carrot Apricot Muffins


Carrot Apricot Muffins

Makes 12 muffins

  • butter or cooking spray to grease the muffin pan OR unbleached paper muffin cups
  • 2 cups all purpose flour or gluten-free flour blend
  • 1/2 cup white sugar
  • 1/4 cup brown sugar (or 3/4 cup coconut sugar, replacing both)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs or equivalent egg replacer
  • 1/2 c butter, softened
  • 1/3 c buttermilk, plain  yogurt or quick-soured milk (1 tsp lemon juice or vinegar plus enough milk to make 1/3 cup)
  • 2 tsp orange juice concentrate (you know, the frozen tubes)
  • 1/2 c chopped dried apricots
  • 1-1/2 c grated carrots
  • 1/2 c chopped walnuts or other nuts, as desired
  1. Preheat oven to 400 degrees F.  Oil a 12-cup muffin pan or line with paper muffin cups, set aside.
  2. Mix the flour, sugar/brown sugar, baking powder, and salt in a large bowl.
  3. Add in the chopped apricots, shredded carrots and nuts, and toss into the flour mixture.
  4. In a separate large bowl or blender, beat the eggs, then beat in the butter, buttermilk and orange juice concentrate.  In a bowl (not the blender for this part!), slowly add the flour mixture, stirring until just combined (avoid overmixing).
  5. Ladle into the prepared muffin pan, filling each cup no more than 3/4 full. Bake until a toothpick inserted near their centers comes out clean, 20 to 25 minutes. Cool for 10 minutes on a wire rack before serving.

Adapted from Farmer John’s Cookbook: The Real Dirt on Vegetables (Angelic Organics)