Harvest Muffins

Prep Time:   20 minutes                                    Baking Time:  15-20  minutes
Yield: 10-12 regular-size muffins

Ingredients:

1/3 cup (85 mL) dried fruit – your choice of dark or golden raisins; dried blueberries, cranberries, cherries, mangoes,  apricots; or dates
Vanilla-flavoured hot water

225g (1 ½ cups) flour – your choice of whole wheat, buckwheat, or all-purpose, or a combination
¾ cup (155 g) hard-packed dark brown sugar
2 tablespoons (30 mL) wheat germ, wheat bran, ground flax seed, or oatmeal
1 teaspoon (5 mL) baking soda
1½ teaspoon (7.5 mL) baking powder
½ teaspoon (2.5 mL) salt
2 teaspoons (10 mL) cinnamon
½ teaspoon (2.5 mL) other spice – your choice of ground cloves, Chinese 5-spice, allspice, nutmeg or cardamom

1 ½ cups (750 mL) fruits and/or vegetables – a combination of at least two of your choice of:
finely grated carrots, zucchini, apples/pears (cored and peeled); crushed pineapple (well drained)
1/3 cup (85 mL) chopped nuts – your choice of walnuts, pecans, or hazelnuts (lightly toasted
and cooled)

2 large eggs, at room temperature
1 tablespoon (15 mL) extra sweetener – your choice of fancy molasses, honey, or maple syrup
1/3 cup (85 mL) vegetable oil, or a blend of vegetable oil, walnut, or hazelnut oil
2 teaspoons (10 mL) pure vanilla extract

Topping:   Mix 1 tablespoon granulated sugar or sanding sugar with ½ teaspoon cinnamon

Method:

1. Lightly oil a 12-cup muffin pan. Preheat oven to 350⁰F (180⁰ C).
2. Place your choice of dried fruit in a small bowl and cover it with hot water that has been lightly flavoured with vanilla – approximately ½ teaspoon.
3. In a large bowl, whisk to combine your choice of flour, brown sugar, wheat germ/flax seed, baking soda, baking powder, salt, cinnamon, and your choice of extra spice.
4. Stir in your choice of grated fruits/vegetables and nuts into the flour mixture and gently mix together.
5. In another small bowl, whisk together the eggs, extra sweetener, your choice of oil, and vanilla. Add this mixture to the flour mixture and gently stir to thoroughly combine. Don’t over-mix, but ensure that all ingredients are incorporated. The batter will be thick.
6. Drain the dried fruit and stir into the flour mixture.
7. Divide the batter among the prepared muffin cups.
8. Sprinkle a little of the topping mixture on the tops of each muffin.
9. Bake for 15-20 minutes …or until an inserted cake tester comes out clean to ensure that the muffins have completed baking.