Toasted Sesame & Carrot Muffins

The heady 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.

Makes Makes 1 dozen servings.
Per muffin: 172 calories, 4.4g total fat (0.6g saturated), 0mg cholesterol, 2g dietary fiber, 30g carbohydrate, 4g protein, 104mg sodium.