Healthy Muffins with dried fruits, nuts and clementines

Print Friendly

Healthy Muffins with dried fruits, nuts and clementines

Production: 24 – Serving
Preparation: 30 Minutes
Rest time: 30 Minutes
Cooking: 35 Minutes

First and foremost a big thank you to Pauline for this muffins recipe. They are really healthy and tasty.

Full of fruits, those muffins are a pleasant alternative to the traditional fruit cake. And they have the advantage of being ready eat right out of the oven, unlike the fruitcake that need to be aged before consumption. Another plus with this recipe: no need to add a single grain of sugar.  So they will appeal to both sweet tooth and to people who are watching their sugar intake.

The use of prunes and dates give those muffins a rich and mellow texture. The clementines add a touch of fresh citrus, while the walnut crunch nicely when you bite while perfuming the dough. In short … they are sublime.

Healthy Muffins with dried fruits, nuts and clementines

Ingredients:
Clementines – [2]
Dark Dried Raisin – [1 cup]  (250 ml.)
Dried Cranberries – [1 cup]  (250 ml.)
Dry prunes – [1/2 cup]  (125 ml.)
Dried Cherries – [1/2 cup]  (125 ml.)
Pitted dried dates  – [1 cup]  (250 ml.)
Water – [2 1/2 cups]  (625 ml.)
Ground Cinnamon  – [1/2 teaspoon]  (3 ml.)
Ground ginger – [1/2 teaspoon]  (3 ml.)
Ground Nutmeg – [1 teaspoon]  (5 ml.)
Canola Oil – [1/2 cup]  (125 ml.)
Flour (whole wheat ) – [2 cups]  (500 ml.)
Oatmeal Flakes (Quick Cooking) – [3/4 cup]  (190 ml.)
Grounded Linseed – [1/4 cup]  (65 ml.)
Salt – [1/4 teaspoon]  (1 ml.)
Baking Soda – [2 teaspoons]  (10 ml.)
Pistachios nuts – [1/4 cup]  (65 ml.)
Hazelnuts  – [1/4 cup]  (65 ml.)
Eggs (large) – [3]
Vanilla extract – [1 teaspoon]  (5 ml.)

Steps:
1- Chop the dates, prunes and the dried cherries.
2- Finely chop the clementines into very small pieces (including the peels).
3- Put all the fruits and spices in a saucepan and cover with water.
4- Bring to a boil and simmer 15 minutes. Let cool for 30 minutes at the counter.
5- Preheat the oven to 350F (180C).
6- Coarsely chop the pistachios and hazelnuts. Heat in the oven for 5 minutes.
7- Mix all the dry ingredients.
8- In another bowl, beat the eggs and add the vanilla. Stir into the cooled fruit mixture.
9- Add the dry ingredients and mix well.
10-  Divide the mixture into the muffin tins.
11- Bake 30-35 minutes.