Preheat oven to 400 degrees. Grease 12 (2-1/2-inch each) muffin cups; set aside. For streusel, combine 4 tablespoons melted butter, 1/2 cup all-purpose flour, 1/4 cup brown sugar, cinnamon, and ginger. Stir in walnuts; set aside.
Not only are these muffins packed with delicious fall flavor, but they contain healthy ingredients like carrots, apricots, eggs, and walnuts that can help with eye health.
Servings and Ingredients
|6 tbsp. Hy-Vee slated butter, melted; divided|
|1 ½ c. Hy-Vee all-purpose flour, divided|
|½ c. Hy-Vee brown sugar, packed; divided|
|1 tsp. Hy-Vee ground cinnamon|
|¼ tsp. Hy-Vee ground ginger|
|⅓ c. Hy-Vee chopped walnuts|
|1 c. Hy-Vee whole wheat flour|
|1 ½ tsp. Hy-Vee baking powder|
|½ tsp. Hy-Vee baking soda|
|½ tsp. Hy-Vee salt|
|2 Hy-Vee large eggs|
|1 c. low-fat buttermilk|
|¾ c. carrot, finely shredded|
|½ c. Hy-Vee dried apricots, chopped|
Things To Grab
- 1 (12-cup) standard muffin tin
- Hy-Vee nonstick cooking spray
- 2 small bowls
- Medium bowl
- Wooden toothpick
- Wire cooling rack
Combine remaining 1 cup all-purpose flour, whole wheat flour, remaining 1/4 cup brown sugar, baking powder, baking soda, and salt in a medium bowl. Make a well in center of flour mixture; set aside.
Whisk together eggs, buttermilk, carrot, and remaining 2 tablespoons melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in apricots. Spoon batter into prepared muffin cups. Sprinkle streusel on top. Bake for 15 to 18 minutes or until a toothpick inserted near centers comes out clean. Cool in muffin cups on a wire cooling rack for 5 minutes. remove from muffin cups; serve warm.
Hyvee Culinary Expert TipNo buttermilk on hand? Add 1 tablespoon lemon juice or apple cider vinegar to a glass measuring cup and fill with milk to the 1 cup mark. Let stand for at least 10 minutes at room temperature.
Amounts Per Serving
- Total Fat: 9
- Cholesterol: 45mg
- Sodium: 320mg
- Total Carbohydrates: 34g
- Protein: 5g