Tu B’Shevat Seven Species Muffins

By Margi Lenga Kahn

Adapted from recipe by Tory Avey


For the muffins:

¾ c. golden raisins

½ c. dried figs, stems cut off

½ c. dates

1 c. unsweetened almond milk

¼ c. unsweetened applesauce

¼ c. pomegranate or cranberry juice

1 tsp. cinnamon

2 eggs

¼ c. olive oil

½ c. granulated sugar

¼ c. packed light brown sugar

1 teaspoon vanilla extrac

½ tsp. almond extract

1¼ c. bleached all-purpose flour

¼ c. almond flour

½ c. barley flour

2 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

¾ c. pomegranate arils (seeds) (optional)

½ c. chopped walnuts

For the topping:

1½ tbsp. Demerara cane sugar, or 2 tbsp. granulated sugar

¼ tsp. cinnamon


For the muffins:

Preheat oven to 400 degrees. Oil a standard 12-cup muffin pan or coat it with cooking spray. Alternatively, line each cavity with a paper liner; set aside.

Place raisins in a small bowl. Cover them with hot water and let soften for 10 minutes. Drain and pat raisins dry with a paper towel.

Combine dates, figs, almond milk, applesauce, pomegranate juice and cinnamon in a blender or food processor; process until smooth, about two minutes. Reserve.

In a medium mixing bowl, whisk together eggs, olive oil, sugar, brown sugar and both extracts.

In a large mixing bowl, sift together flour, almond flour, barley flour, baking powder, baking soda and salt. (If using pomegranate seeds, gently fold them into the flour mixture at this point.) Create a well in the center of the dry ingredients and pour fruit mixture and egg mixture into center of well. 

Using a rubber spatula or wooden spoon, gently fold dry mixture into the wet ingredients until just moistened and a lumpy batter forms. Do not overmix – the mixture will not be smooth! Sprinkle top of batter with reserved raisins and chopped walnuts and gently fold them in.

Fill each muffin cavity almost to the top.

For the topping:

Whisk sugar and cinnamon together in a small bowl. Sprinkle about a ½ teaspoon of the mixture evenly across the top of each muffin.

Place muffin pan in preheated oven and immediately turn oven temperature down to 375 degrees. Bake for 25-28 minutes, or until the tops of the muffins are golden brown and a toothpick inserted in the center comes out clean. Transfer tin of muffins to a cooling rack; let cool for five minutes. Place cooking rack on top of muffin tin and turn muffins out onto rack. Let cool on rack for 10 minutes more before serving.

Makes 12 muffins.