Photo by Canned
Canned's Notes:
Expand1/2 cup golden seedless raisins Ask a question about this ingredient
1/2 cup chopped dates (or date crumbles) Ask a question about this ingredient
1/4 cup diced dried apricots Ask a question about this ingredient
1/4 cup diced prunes Ask a question about this ingredient
1 1/2 cup all purpose flour Ask a question about this ingredient
1/2 cup whole wheat flour Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
2 teaspoons cinnamon Ask a question about this ingredient
1/2 teaspoon ground ginger Ask a question about this ingredient
1/4 teaspoon nutmeg Ask a question about this ingredient
2 medium carrots, peeled and grated Ask a question about this ingredient
2 Granny Smith apples, peeled, cored and grated Ask a question about this ingredient
1 medium parsnip, peeled and grated Ask a question about this ingredient
1 cup crushed pineapple in unsweetened juice (small can) Ask a question about this ingredient
3 eggs, lightly beaten Ask a question about this ingredient
1/4 cup canola oil Ask a question about this ingredient
6 tablespoons melted butter Ask a question about this ingredient
1 tablespoon freshly squeezed lemon juice Ask a question about this ingredient
1/4 cup sunflower seeds Ask a question about this ingredient
1 tablespoon vanilla extract Ask a question about this ingredient
1/2 cup unsweetened coconut, shredded Ask a question about this ingredient
1/3 cup raw sugar, demera sugar or granulated palm sugar for sprinkling on top Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
Preheat ovent to 350 degrees. Brush the muffin tins with canola oil or Pam - it's just plain easier.
Ask a question about this stepPlace raisins, chopped dates, apricots and prunes in a small bowl. Cover with hot water and let them plump for ten minutes. If you are using the date crumbles, they don't have to soak. After ten minutes, drain and squeeze out excess water. Set aside.
Ask a question about this stepSift flours, sugar, cinnamon, nutmeg, ginger, baking soda and salt in a medium bowl. Whisk to mix thoroughly.
Ask a question about this stepIn a separate medium bowl, combine the raisins, dates, apricots, prunes, carrots, parsnip, apples, pineapple, eggs, canola oil, lemon juice, vanilla, coconut, sunflower seeds and melted butter. Mix well with a wooden spoon.
Ask a question about this stepAdd the dry ingrdients to the wet ingredients using the wooden spoon to stir just until all the dry ingredients are moistened. Do not overmix.
Ask a question about this stepUsing an ice scream scoop, scoop batter evenly into the greased muffin tins. The batter should make 12 muffins, filling each cup to about the top. Sprinkle coarse sugar on the top and bake in the center of the oven for 45 minutes. Remove from the oven and place on a grate to cool for 20 minutes (I just use my range burners). After cooling, pop from the muffin tins, using a fork down the side of each tin if needed, and serve.
Ask a question about this step
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
