1 3/4 cup whole wheat flour, sifted
1 cup all-purpose flour, sifted
1 tsp pumpkin pie spice
2 1/2 tsp baking soda
1 tsp salt
1 cup old fashioned rolled oats
2/3 cup brown sugar
1/4 cup dried apricots, chopped
1 cup grated carrots
1 egg, beaten
1/2 cup peach nectar
3/4 cup buttermilk
1 cup apple juice
2 tsp vanilla
2 tbsp grapeseed oil
Apple butter, for serving (optional)

1. Preheat oven to 350 degrees F.
2. Prepare a medium muffin tin by lining with muffin papper or brushing/spraying with oil.
3. Sift together whole wheat flour, all purpose flour, pumpkin pie spice, baking soda and salt into a medium bowl. Add the brown sugar, apricots and carrots. Stir to combine.
4. Add the egg, peach nectar, buttermilk, apple juice, vanilla and oil to a medium bowl. Whisk until combined. Pour the liquid into the flour mixture ingredients. Stir with a wooden spoon until just combined. Some of the flour may still remain visible. Do not over mix or the muffins will be tough.
5. Spoon batter evenly into prepared muffin tins. Put in the middle rack of oven. Bake until golden, about 25 minutes. Makes 12 medium sized muffins.

This entry was posted on Friday, February 16th, 2007 at 11:24 pm and is filed under Muffins. You can leave a response, or trackback from your own site.