jules_jewel
Active member
I few days back I requested a recipe for fruity moist muffin ideas. You see a neighbor brought them over, and I feared being a "newbie" that I may have infringed in food etiquette. But...as luck may have it, she was away, and she finally shared this recipe. She sent it Monday, I bought a few extra fruits Tuesday, and I am on my second batch now. They were actually originally made for Passover. While we don't keep Kosher, I was thrilled at how healthy they were...almost too good to not be fattening...and SO easy!!!
So here goes:
They are officially called GOOD ALL YEAR ROUND MUFFINS-because they are a Passover recipe (no flour)
The most important thing you need are Mini Muffin pans(Bed Bath & Beyond etc.) and lots of PAM-It is important so they do not stick!
1/2 cup sugar-(Can be less if you want)
3 eggs
1/2 cup shredded coconut
1/2 cup of chopped dates (they come in a can, where prunes etc are, make sure you get the chopped ones!)
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup chopped apricots (I do these with a knife)
1/2 cup chopped fine walnuts (I put mine in the food processor)
Spray Mini muffin pans well with Pam, inside cups and out!-Preheat oven to 350 degrees-Beat eggs-Combine all dry ingredients in a large bowl-Add eggs, your mixture will be moist, but not "dripping" wet. Using spoon fill muffin cups full. For about 25 minutes. This will make 2 dozen. She said they freeze beautifully....Good Luck if they last that long!!!
So here goes:
They are officially called GOOD ALL YEAR ROUND MUFFINS-because they are a Passover recipe (no flour)
The most important thing you need are Mini Muffin pans(Bed Bath & Beyond etc.) and lots of PAM-It is important so they do not stick!
1/2 cup sugar-(Can be less if you want)
3 eggs
1/2 cup shredded coconut
1/2 cup of chopped dates (they come in a can, where prunes etc are, make sure you get the chopped ones!)
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup chopped apricots (I do these with a knife)
1/2 cup chopped fine walnuts (I put mine in the food processor)
Spray Mini muffin pans well with Pam, inside cups and out!-Preheat oven to 350 degrees-Beat eggs-Combine all dry ingredients in a large bowl-Add eggs, your mixture will be moist, but not "dripping" wet. Using spoon fill muffin cups full. For about 25 minutes. This will make 2 dozen. She said they freeze beautifully....Good Luck if they last that long!!!