Sunday Morning Muffins

It's actually Saturday morning...but...I'm making these for a family get-together tomorrow, after church...so...Sunday Morning Muffins!

In  medium glass bowl,

combine this first group of ingredients:

3/4c (6oz.) full fat plain Greek yogurt

1-1/2c coconut sugar

3 lg. eggs

1/2c light olive oil

1T white Balsamic vinegar

2T Mexican vanilla

2c mixed fruit:

fruit cake mix, golden raisins + chopped frozen pineapple

1c nuts, today I used:

sliced almonds + chopped walnuts

In a bigger bowl whisk together:

1c whole wheat flour

1c all purpose flour

1c corn flour

2T ground chia and flax seed

1t each: baking powder, baking soda, salt

1T pumpkin pie spice

1/2T ground ginger

Preheat oven to 350° Mix the fruit, oil and egg mixture with the dry ingredients using a big silicone spatula. Fill paper-lined muffin cups 2/3 full. Sprinkle the tops with spiced turbinado sugar.

Bake for 18 minutes, or a bit longer until a center muffin passes the toothpick test. This recipe makes 30 nice size muffins, or 24 muffins and a little cake. The cake baked separately, for 50 minutes.

Cool in the pan an hour or more before removing. When completely cool, these can be stored, stacked in a cake container or just mounded on a platter and covered with a dishtowel.

These are really good!

Mmmmm . . . Muffins! . . . Lin