Either natural or golden raisins are fine for blending with the dates, they'll just be a little darker with natural raisins.
Author: Rosemary Mark
1cupSun-Maid Golden Raisins (or natural/dark raisins)80 grams
1/2 cupSun-Maid pitted dates(10 deglet noir or 6 medjoul)80 grams
1cupwhite whole wheat flouror 1/2 cup each all-purpose white and whole wheat, or GF flour (see note for gluten free blend)
1/2cupalmond meal or almond flour
1/2cupshredded unpeeled apple (or 3/4 cup diced)
1/2 cup natural or golden raisins
1/2cupchopped pecans or walnuts, optional
HEAT oven to 375° F. Grease 12 (2 -inch) muffin cups, or coat with cooking spray. The muffins stick to papers, unless they are foil lined.
WHIRL golden raisins, dates and hot water in a blender or food processor until fruit is evenly pureed. Add eggs and whirl just to blend.
COMBINE flour, almond meal, baking soda, cinnamon and salt in a medium bowl. Stir with a whisk to blend.
ADD raisin-date puree, shredded apple and 1/2 cup natural raisins to flour mixture; stir just until dry ingredients are moistened.
SPOON batter into prepared muffin cups.BAKE 16-17 minutes or until tops spring back when lightly to touched. Cool in pan 3 minutes. Transfer muffins to wire rack to cool completely. Store airtight 2-3 days or freeze for longer storage.
Greased muffin tin (preferably non-stick) is recommended as muffins will stick to paper liners
Natural raisins can be substituted for golden; muffins will be darker color
Shredded apple makes a slightly moister texture muffin
GLUTEN FREE: substitute 1/2 cup corn flour or finely ground cornmeal and 1/2 cup chickpea flour for the 1 cup wheat flour.