Tu Bishvat Muffins

Ingredients

• 3/4 Cup Golden Raisins
• 1/2 Cup Dried Figs
• 1/2 Cup Dates
• 1 Cup Unsweetened Almond Milk
• 1/4 Cup Applesauce
• 1/4 Cup Pomegranate Juice
• 1 1/4 Teaspoons Ground Cinnamon (Divided)
• 2 Eggs
• 1/4 Cup Light Olive Oil
• 1/2 Cup Plus 2 Tablespoons White Granulated Sugar (Divided)
• 1/4 Cup Brown Sugar
• 1 1/2 Teaspoons Vanilla Extract
• 1 1/2 Cups All-Purpose Flour
• 1/2 Cup Barley Flour
• 2 Teaspoons Baking Powder
• 2 Teaspoon Baking Soda
• 1/4 Teaspoon Salt
• 1/2 Cup Walnuts

Directions

1. For muffins: In a bowl, add raisins and enough water to cover and bring to a boil. Immediately, remove from heat and keep aside for about 10 minutes. Drain the raisins completely and then with a paper towel, pat-dry them.
2. Preheat the oven to 400 degrees. Line a 12 cups muffin tin with paper liners.
3. Remove the stems from each fig and discard. Chop h figs and dates roughly.
4. In a food processor, add figs, dates, applesauce, almond milk, pomegranate juice and 1 teaspoon of cinnamon and pulse until very smooth.
5. In a bowl, add oil, eggs, 1/2 cup of granulated sugar, brown sugar and vanilla extract and beat until well combined. In another large bowl, sift together flours, baking soda, baking powder and salt.
6. With your hands, make a well in the center of the flour mixture. Add pureed figs mixture into the well. Then, add egg mixture and mix until just combined. Gently, fold in raisins and walnuts.
7. Place mixture into prepared muffin cups evenly and mound the surface slightly.
8. In a small bowl, mix together 2 tablespoons of granulated sugar and 1/4 teaspoon cinnamon. Sprinkle top of each muffin with cinnamon sugar evenly.
9. Arrange muffin tin in the oven and immediately, set the temperature to 375 degrees. Bake for about 23-27 minutes or until tops become golden brown.
10. Remove from the oven and keep onto a wire rack for about 10 minutes. Serve warm.