This recipe comes from Sharyn Singer of Colour Your Health. Not only delicious but easy and balanced in all the right ways!
Makes 18 muffins. Gluten and dairy-free
3 oz coarsley chopped nuts (walnuts, pecans, hazelnuts, almonds, cashews). Use 1-3 varieties.
1 tbsp mixed seeds (sunflower, pumpkin, sesame). Use 1-3 varieties.
3 oz coarsely chopped dried fruit (dates, raisins, apricots, figs, cranberries, prunes). Use 1-3 types.
3 oz chopped fresh fruit (apples, pears, plums, rhubarb, oranges, peaches, nectarines, pineapple, blackberries, blueberries, raspberries). Use whatever is in season as much as possible.
1/2 tsp ground cinnamon
1 tbsp dessicated coconut (optional)
2 eggs
Pre-heat oven to 350F (180C).
Place all the fruit and nuts in a good-sized bowl. Mix together with all other ingredients, finishing with the eggs.
Using a teaspoon, spoon the mixture into greased mini muffin pans, filling each full. Bake for about 15-20 minutes or until a toothpick inserted comes out clean.
They can be frozen once baked and cooled.
These work well with most fresh and dried fruit, nuts and seeds. Try different combinations.
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