4 small smooth-skinned oranges
1/4 cup raisins
1/4 cup cold tea
splash of lemon juice
1/2 cup melted butter
1/2 cup honey (or to taste)
1 tablespoon vanilla (lots)
1/4 to 1/2 cup prunes
1/4 to 1/2 cup dried apricots
1/4 to 1/2 cup pecans
1/4 to 1/2 cup medjool dates
1 1/2 cups almond flour
1 teaspoon baking soda
good pinch salt
1/2 teaspoon nutmeg
1 tablespoon cinnamon (or more)
1/4 teaspoon ground cloves
1 teaspoon grated ginger is optional
juice of one lemon
honey, equal in quantity to the lemon juice
1. Cut four small, smooth-skinned oranges in half, cover with water and simmer until tender (20-30 minutes).
2. While oranges are simmering, use a small microwavable bowl to combine raisins, cold tea, and splash oflemon juice.
3. Nuke for 30 seconds, let sit to soften, plump and flavour the fruit.
4. When oranges are soft, drain and plunge in cold water. Cool for handling. Scoop out the innards until you have just the peel and a bit of pith. Break into chunks and put in food processor. Whiz until lumps are about the size of your baby fingernail.
5. Into food processor, add eggs, butter, honey, and vanilla. Whiz until smoothish, with small lumps remaining.
6. In a large mixing bowl combine any combination of prunes, apricots, pecans, and dates. Also add almond flour, baking soda, salt, nutmeg, cinnamon, ground gloves, and grated ginger.
7. Toss until well mixed and fruit pieces are separately coated in almond flour.
8. Drain liquid from raisins and combine all ingredients.
9. Mixture should be thick and lumpy.
10. Fill muffins cups right up - they don't rise much.
11. Bake muffins at 350 degrees 30-40 minutes or until brown on top. For small loaves or layer cakes, bake at 325 degrees for 45-60 minutes or until brown.
12. Optional: While hot, drizzle with lemon syrup made by simmering lemon juice and honey until reduced by half or more
13. Eat plain, buttered or with a dab of dripped yogurt.