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“So named because they've got a handful of each addition, and they fit perfectly in your palm!”
READY IN:
50mins
SERVES:
16
YIELD:
16 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F and grease or line 16 muffin cups.
  2. In a bowl, whisk together flaxseed and hot water. Let stand 10 minutes.
  3. Add the warmed soy milk, oats, All Bran, Vector, applesauce, oil, honey, sugar and vanilla. Let stand 10 minutes.
  4. In another bowl, whisk together flours, baking powder, nutmeg and salt.
  5. Stir the dry ingredients into the cereal mixture just to moisten, then add the parsnip, currants, figs, apricots, cherries and pumpkin seeds.
  6. Portion into the tins (I use an ice-cream scoop for even portions).
  7. Bake for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean.

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