|My old green lid container mixed with new black lids!|
|Modular Mates fit so efficiently|
Some exceptional things I love about Tupperware Modular Mates is that you can see through them, they fit perfectly into my drawers and made my pantry look incredibly neat and organized!
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I made this fantastic recipe for Sour Cherry and Fig Multigrain Muffins as a thank-you to Tupperware for my clean and organized pantry.
I require a lot of ingredients for this healthy muffin recipe that is loaded with chia, hemp, sunflower and pumpkin seeds. Add to that figs, sour cherries, fresh carrots, apple and mega healthy multigrain flour! These are amazing tasting muffins!
Sour Cherry and Fig MultiGrain Muffins
by Laureen King from ArtandtheKitchen
Makes: 1 dozen Bake Time: 30-40 minutes
- 2 cups multi grain flour
- 1 cup sugar
- 1 tbsp. cinnamon
- 2 tsp. baking powered
- 1/2 tsp. salt
- 3/4 cups shredded coconut
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/4 cup chia seeds
- 1/4 cup hemp seeds
- 1 cup dried sour cherries
- 1 cup dried figs (chopped)
- 2 cups grated carrots
- 1 apple shredded
- 1 can (8oz) crushed pineapple (drained)
- 3 eggs
- 2/3 cup sunflower oil (any vegetable oil will work)
- 1 tsp vanilla
- In large bowl mix together flour, sugar, cinnamon, baking powder and salt.
- Add all the seeds, coconut, figs and sour cherries.
- Stir in carrots, apple and pineapple, combine well.
- In separate bowl stir together eggs, oil and vanilla.
- Add egg mixture to other ingredients, combine just until incorporated (do not over mix).
- Batter will be very thick.
- Line muffin pans with paper baking cups.
- Divide batter into baking cups. (will be piled high)
- Bake 350 degrees for 30-40 minutes until tops are golden brown.