Carrot Apricot Muffins - cooking recipe

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup Splenda sugar substitute, sugar blend or 1/2 cup sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup dried apricot, chopped
2 eggs
1/2 cup butter, softened
1/3 cup buttermilk
1 tablespoon orange juice
1 1/2 cups carrots, grated
1/2 cup walnuts, chopped and toasted (optional)

Preparation

Preheat oven to 400 degrees.
Grease or line a 12 cup muffin pan (sometimes I have a little more than this so I use a glass custard cup for the extra).
Mix both flours, sugar blend, brown sugar, baking powder, and salt in a bowl.
Add the chopped apricots and toss lightly to coat.
In a mixing bowl, beat the eggs.
Beat in the softened butter, buttermilk, and orange juice.
Slowly add the flour mixture until just combined.
Stir in the carrots and nuts.
Fill each muffin cup about 3/4 full.
Bake 20-25 minutes until toothpick comes out clean.