i just made these and they were really good. a great hearty muffin that would be perfect for breakfasts on the go.
2 notes: do not use the little paper muffin/cupcake thingies. they wouldn’t come off. also, toast pecans in the toaster oven and then toss them in a food processor to make them very finely chopped.
also, my muffins took a lot longer to cook. i just kept checking them every 5 mins or so.
i used regular raisins instead of currants, grapeseed oil instead of olive oil, agave for the sweetener, NO NUTMEG (I think I hate heavy nutmeg in things). I subbed a little extra cinnamon, and some heavy sprinkles of cardamom which is cinnamon-like but more savory.