Fruit-Filled Morning Muffins (part of a complete breakfast)

I figured this would be a nice fall welcoming recipe for some reason, what do you guys think?
I know I'm a little late but I've been busy with some personal issues that I hope won't be
taking so much of my time anymore.

This muffin recipe grabbed my attention because of all the yummy and nutritious ingredients that
it called for, making it the perfect breakfast on the go. It is packed with energy boosting
ingredients and like Jane Hornby said, "they'll keep you going until lunch".
This muffin is moist, not too sweet and full of different textures!

The ideal companion for this muffin is a cup of tea slightly sweetened with honey or a good
cup of coffee. Eat it as a part of your breakfast or simply as a quick snack.
Bake them and share them with your co-workers, put them in your kids lunch box,
serve them at your next brunch! You won't regret it.

Fruit-Filled Morning Muffins
slightly adapted from the book: What To Cook & How To Cook It

makes 12

Ingredients:

- 3/4 c. mixed nuts, (may also use just pecans or walnuts instead)
- 1/2 c. light brown sugar
- 1/2 c. mixed seeds; pumpkin, sesame & sunflower seeds
- 3/4 c. rolled oats
- 6 dried dates
- 1/2 c. raisins, regular or golden
- 2 1/4 c. self-rising flour
- 1/2 t. ground cinnamon
- 1/2 c. unsalted butter
- 1 c. plain greek yogurt
- 2 large eggs
- 1 1.2 c. coarsely grated carrot
- salt

Line a 12-cup muffin pan with paper baking cups and preheat oven to 400 degrees.

1. Roughly chop the nuts. Mix 1 T. each of the sugar, seeds, oats and nuts together in
a small bowl and set aside, this will be the topping for our muffins.

 
2. Cut the dates into small pieces. In a large bowl, mix the dates and the raisins with
the remaining sugar, seeds, oats and nuts, the flour, cinnamon and a pinch of salt (about 1/4 t.).

3. Melt the butter gently in a small saucepan. Remove from the heat and then using a fork,

beat in the yogurt followed by the eggs.

4. Coarsely grate a large carrot or a couple of small carrots to yield 1 1/2 cups.

Add the butter mixture and the grated carrot to the flour mixture.

Using a spatula, stir everything together quickly, until just combined and still flecked

with some dry flour. 

* It's important not to over-mix, as this can make the muffins chewy.

5. Scoop generous spoonfuls of the mixture into the muffin cups until you've evenly

filled each one. (I used a small ice scream scoop, you can easily use two spoons).

Use all mixture and don't worry, the cups will be very full. Sprinkle with the topping.

6. Bake the muffins for 20 minutes, until risen, golden and they have your whole house smelling delicious!

Let cool for about 5 minutes then lift the muffins out onto a cooling rack.

Eat warm or cold but, be sure to eat one when just taken out of the oven because they are

especially delicious warm! They will keep in an airtight container for 3-4 days.

Enjoy <3