Fruitcake Mini-muffins

This is one of my holiday recipes this year. Find the other ones here: 

Cornbread Muffins | Green Roulade | Gingerbread Snaps

Fruitcake Mini-muffins
These aren't exactly like the fruitcake you see in supermarkets, with the green and red cherries. They're more like a clafoutis scooped into mini-muffin tins, or a loaded, muffin-shaped fruit and nut pancake. Anyway, it got my family's thumbs-up, so I thought maybe you would like it too. I don't add a lot of sugar because the dried fruits have tons anyway. 

The Recipe
Dry ingredients:

• 1/2 cup barley flour
• 1/4 cup teff flour
• 1 tbsp coconut flour
• 1 tbsp cocoa powder
• 1 tsp baking powder
• 2 tbsp white sugar
• 1/4 tsp salt

Wet ingredients:

• 2 whole eggs
• 1/2 cup milk
• 1 tbsp melted butter

Fruits and nuts (feel free to make your own substitutes):

• 1 medium apple
• 1 tbsp butter 
• 1 tsp cinnamon
• 1/2 cup dried apricots, diced
• 1/2 cup dried cranberries, chopped 
• 1/2 cup toasted almonds, chopped
• 1/2 cup toasted walnuts, chopped

Peel and dice apple. Sauté in 1 tbsp butter and cinnamon until apples are cooked and some of the water content has evaporated. Set aside to cool. Sift and stir together dry ingredients. Add fruits and nuts and stir to make sure everything is coated in flour. Mix all wet ingredients together and add to flour and fruit mixture in one go. Stir to combine. Spoon into lined mini-muffin tins and bake at 350 ºF (175 ºC) for 10 to 12 minutes. Toothpick should come out clean. 

Dried fruits and sautéed apple.

Chopped walnuts and almonds.

Before baking.

After baking. I couldn't get a better picture of them – they were devoured before I could get a better shot.