Apple-Raisin-Pecan Whole Grain Muffins

This recipe is about 50% bigger than what I usually make. It yielded 24 muffins and 2 loaves of muffin bread. Preheat your oven to 350°, oil and flour 2 loaf pans. Whisk the dry ingredients together in a medium size bowl.

2c unbleached all purpose flour

1c whole wheat flour

1c corn flour

4T ground chia and flax seeds

2-3T pumpkin pie spice

1-1/2t each: salt, baking powder, baking soda

In a bigger bowl combine the following:

1c whole milk Greek yogurt

1/2c sour cream

1c coconut milk

3/4c olive oil

3T Mexican vanilla 

4 lg. pasture raised eggs

1-1/2c coconut sugar -or- light brown sugar

3 packed cups of chopped, unpeeled apples

1-1/2c chopped pecans

1c golden raisins

Add the flour mixture to everything in the big bowl, stirring and scraping the bowl until everything is well mixed. 

Put big spoonfuls of the batter in paper-lined muffin tins. Sprinkle the tops with cinnamon spiced turbinado sugar and bake for 20 minutes. 

Divide the remaining batter equally between the two prepared loaf pans. Sprinkle both with the spiced sugar and bake for 30 minutes or until the centers bounce back when touched. Cool throughly before removing from the pans or slicing. . .Lin