Toasted Sesame & Carrot Muffins
The heady and exotic flavors of dark sesame oil and cardamom give these muffins a decidedly Indian flavor.
  • 2 cups flour
  • 1-3/4 teaspoons baking powder
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 1/2 cup granulated sugar
  • 3 tablespoons sesame oil
  • 3 large egg whites
  • 2 cups packed shredded carrots
  • 1/3 cup coarsely chopped dried apricots
  • 2 tablespoons coarsely chopped walnuts

1. Preheat the oven to 375°F. Line a muffin tin with paper liners.

2. In a large bowl, combine the flour, baking powder, cinnamon, ginger, cardamom, and salt. In a separate bowl, combine the applesauce, sugar, sesame oil, and egg whites.

3. Make a well in the center of the flour mixture and stir in the applesauce mixture until just moistened. Fold in the carrots and apricots.

4. Spoon into the prepared muffin cups. Sprinkle the walnuts over the tops of the muffins. Bake for 25 minutes, or until a toothpick inserted in the center of a muffin comes out just clean. Remove the muffins to a wire rack to cool.

Nutritional Information
Per muffin: 172 calories, 4.4g total fat (.6g saturated), 0mg cholesterol, 2g dietary fiber, 30g carbohydrate, 4g protein, 104mg sodium.
Good source of: beta carotene, selenium, thiamin.

Date Published: 09/19/2005 > Printer-friendly Version

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