Directions:
- Preheat oven to 350°F.
- Lightly coat regular sized 12-muffin tin with oil or use recycled paper cups.
- Mix the dry ingredients in a large bowl and the wet ingredients in a medium bowl.
- Add the wet ingredients into the dry and mix to just combined (do not over mix or muffins will become tough).
- Gently pour in the fruits and nuts until folded. You can use any combination of dried fruits and nuts to equal almost 2 cups. When I make them, I love this combination: 1/3 cup pumpkin seeds, 1/3 cup sliced almonds, 1/3 cup pecan bits, 1/3 cup raisins, 1/3 cup cherries.
- Scoop batter into muffin tins, until all of the batter is used and evenly dispersed (should fill to top).
- Bake 18-25 minutes or until the top springs back when you press down with your finger.
- Let cool before eating, if you can wait that long, and enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1513.09 Kcal (6335 kJ) | ||
| Calories from fat | 88.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.85g | 15% | |
|---|---|---|---|
| Cholesterol | 21.82mg | 7% | |
| Sodium | 2576.41mg | 107% | |
| Potassium | 270.39mg | 6% | |
| Total Carbs | 109.41g | 36% | |
| Sugars | 64.93g | 260% | |
| Dietary Fiber | 44.3g | 177% | |
| Protein | 75.78g | 152% | |
| Vitamin C | 241.2mg | 402% | |
| Iron | 0.8mg | 4% | |
| Calcium | 479.5mg | 48% | |
| Amount Per 100 g | |||
| Calories | 1203.05 Kcal (5037 kJ) | ||
| Calories from fat | 70.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.83g | 15% | |
|---|---|---|---|
| Cholesterol | 17.35mg | 7% | |
| Sodium | 2048.48mg | 107% | |
| Potassium | 214.98mg | 6% | |
| Total Carbs | 86.99g | 36% | |
| Sugars | 51.62g | 260% | |
| Dietary Fiber | 35.22g | 177% | |
| Protein | 60.26g | 152% | |
| Vitamin C | 191.8mg | 402% | |
| Iron | 0.6mg | 4% | |
| Calcium | 381.3mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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