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

Almond Carrot Fruit Muffins

1c chopped rhubarb

1 lg. grated carrot

2T real vanilla 

zest from one lemon
juice from half a lemon
⅓c shredded coconut~~

⅓c organic cane sugar

⅓c dried cherries
⅓c raisins

⅔c avocado oil

2 lg. eggs

1c fine corn meal or corn flour

½c organic unbleached flour

½c quick steel cut oats
½c hazelnut flour

¾c sliced almonds
¼c ground flax seed mix*

1T pumpkin pie spice

½t Himalayan pink salt

1t each: bak.soda + bak.powder

Combine the first ingredients in a medium bowl, mixing well with a wooden spoon.  Set this aside to rehydrate the raisins and orange peel, while measuring and combining the flours and spices, etc., in a big bowl.

Once all the dry ingredients are combined well, pour in the egg-fruit mixture, stir well, but quickly so as not to over blend.  If it's a little dry, add a splash of water, milk or half and half.  If you use milk or half and half, stir in a tablespoon of white vinegar to covert it into buttermilk.  This will give the muffins better flavor and texture.  Spoon into prepared muffin cups.

Bake in a preheated 350⁰ oven for about 15 minutes, or until they pass the toothpick test.  This makes 24 nice size muffins.  Mmmm! . . . Lin

~~I don't like the texture of the coconut.  If I make this again, I'll omit this ingredient.
*I found a wonderful one that contains flax, sunflower, pumpkin, sesame and goji berries.  All finely ground.

Grainy Fruit and Nut Muffins

In a large bowl, mix:

For dry ingredients today, my flour mixture was: 1¼c unbleached all-purpose flour, ⅔c corn flour, and ⅔c quick rolled oats stirred together.  To that I added 2T of ground flax seed, 2T pumpkin pie spice, ½t salt, 1t baking soda and 1t baking powder.

Whisk together:
½c heavy cream + ¼c water
1T fruity balsamic vinegar
~ today it's cinnamon-pear
½c avocado oil
1 mashed banana
2 beaten eggs

In a small bowl mix together:

⅓c coconut sugar

⅓c chopped dates

⅓c dried cherries
2 'cuties' peel only - sliced thin

½c roasted sunflower kernels

Pour the liquid mix over the fruit in the bowl.  Combine well then pour into the dry ingredients in the large bowl. Stir with a wooden spoon, just until everything is well combined.  Bake in a paper or foil lined muffin tin. at 375⁰ 16 minutes.  Remove muffin tins from the oven and let them cool about 15 minutes before serving.

These turned out well!

Great for breakfast, or an anytime-snack. . . Lin