Mystery Muffins

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.