Mystery Muffins, adapted from Sharyn Singer’s recipe
makes 24-30 mini muffins or 12 regular sized muffins
gluten, dairy free
Pre-heat oven to 350F (180C)
3 oz nuts-coarsely chopped (walnuts, pecans, hazels, almonds, cashews, pumpkin or sunflower seeds) - use 1-2 types
2 oz dried fruit -coarsely chopped (dates, raisins, apricots, figs, cranberries)
3 oz fresh fruit - chopped fruit (apples, pears, plums, peaches, nectarines, pineapple, blueberries, raspberries, strawberries) You can use frozen fruits coarsely chopped
3 eggs, separated
½ teaspoon ground cinnamon
2 dessertspoons desiccated coconut
Dried and fresh fruits can alternatively be chopped in a food processor; though will be finer in texture.
Cut parchment paper into squares and place in each muffin cup or use muffin papers.
Mix all ingredients except eggs whites together; beat egg whites until stiff and fold them in.
Using a teaspoon, spoon mixture into muffin cups (or put muffin papers into the tins) filling each full. Bake for about 30 minutes until a toothpick inserted is clean.
They can be frozen once baked and cooled.
These work well with most fresh and dried fruits. Try different combinations.