This is a recipe for full fiber muffin which promote milk production. They are very versatile - feel free to flavor them however you like & use whatever sweetener you desire. To make sure they will be moist enough, your dough should be very wet.
In a large bowl, combine the first 11 ingredients.
Add any additional dry ingredients - see optional items #19-21. Mix well. - 1/2 C of Brown Sugar can be substituted for Apple Sauce. Adjust Oil to 1/2 C.
3
Set kettle to boil approx. 2 C water.
4
Beat egg in a medium sized bowl.
5
Whisk in Apple Sauce
6
Scrape the beans from 1 Vanilla pod. Mix in to wet ingredients.
- 1 tsp Vanilla extract may be substituted.
7
Measure 1/2 C dried fruit in large measuring cup.
8
Pour the boiling water to just cover dried fruit. Mix a few times.
9
Mix wet ingredients into dry, combining them well.
10
Coat 12 cup muffin tin lightly with cooking spray.
11
Strain the dried fruit, reserving the water, and add them to the batter.
12
Mix in 1/2 C of the reserved water, reheating in the microwave if it has cooled.
13
- Mix in chocolate chips, if desired.
14
Using a 1/4 C measuring cup, portion the batter into muffin pan.
15
- Sprinkle with Turbinado Sugar, if desired.
16
Bake approx. 25 minutes. For a moister muffin a few crumbs on the tester is okay. Those concerned about raw egg should wait until tester comes out clean.
17
Cool 10 minutes. Turn muffins out onto rack; cool. Serve warm or at room temperature. Freezes well.
