We love these spiced muffins because they’re packed with fresh and dried fruit. Change them up as you wish. You can substitute toasted chopped pecans, walnuts, hazelnuts or almonds for the coconut, and your favourite dried fruit in place of the apricots and/or cherries, and even omit the crystallized ginger if you’re not a fan.

Makes 15 muffins

Prep time: 15 minutes
Cooking time: 25 to 30 minutes

INGREDIENTS

• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/2 cup firmly packed dark brown sugar
• 1/3 cup granulated sugar
• 2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp fine sea salt
• 1/4 tsp baking soda
• 1/4 tsp freshly grated nutmeg
• 1/2 cup dried apricots, finely chopped
• 1/3 cup dried cherries, finely chopped
• 1/3 cup sweetened flaked or unsweetened shredded coconut
• 1/4 cup crystallized ginger, finely chopped
• 1 1/2 cups grated carrots (about 2 medium)
• 1 firm Bosc or Bartlett pear, peeled, cored and grated
• 2/3 cup unsweetened applesauce
• 1/3 cup vegetable oil
• 2 large eggs
• 1 Tbsp finely grated orange zest
• 3 Tbsp freshly squeezed orange juice (about 1 medium orange)
• 1 Tbsp liquid honey
• 2 1/2 tsp vanilla extract

INSTRUCTIONS

1. Preheat the oven to 375ºF. Line two muffin pans with 15 large paper liners, then set aside. Add some water to the empty wells to avoid burning.
2. In a large bowl, whisk together both flours, both sugars, the baking powder, cinnamon, ground ginger, salt, baking soda and nutmeg.
3. Add the apricots, cherries, coconut and crystallized ginger to the flour mixture and toss well.
4. Add the grated carrots and pear to the flour mixture and toss well. Set aside.
5. In a medium bowl, whisk together the applesauce, oil, eggs, orange zest and juice, honey and vanilla extract.
6. Make a well in the flour mixture. Pour the applesauce mixture into the well. Stir just until the dry ingredients are moistened. Do not overmix.
7. Fill the paper liners at least three-quarters full with batter. Bake until a wooden skewer inserted in the centre of a muffin comes out clean, 25 to 30 minutes.
8. Let the muffins cool in the pans for 5 minutes, then remove to a wire rack and let cool to room temperature. (The muffins are best served the day they’re baked but can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 2 months. Thaw and reheat frozen muffins before serving.)