- 2c mixed chopped dried fruit
- 1c chopped pecans
- 1T pure Mexican vanilla
- 5.3oz. pineapple Greek yogurt
- 1/2c light olive oil
- 3 lg. eggs
- 1c light brown sugar
- 1/2c coconut sugar
- 2c unbleached all purpose flour
- 2/3c corn flour
- 3T ground chia and flax seed
- 1t each: baking powder, baking soda, and salt
- 1T pumpkin pie spice
Today I used golden raisins, craisins, apricots, and dates. Mix the first group together in a big bowl. Whisk the dry ingredients well to thoroughly blend. Preheat the oven to 350° and line two muffin pans with liners. Once the oven is preheated, add half the dry mix to the big bowl, repeat with the rest, mixing well with a big wooden spoon. Fill muffin cups 2/3 full and bake for 20 minutes. This recipe made 30 muffins. These are good for breakfast, a snack or dessert. . .Lin
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