Dried fruit Flaxseed Muffins: High fibre muffins

 One thing that i really love about this muffin is the texture of it ^^.

 As there are dried fruits and flaxseeds, each bite is fun, hehe. The key to this lovely texture is process the flaxseed until fine, with this method we can unlock the rich taste and lightly chewy texture of the seeds.
You can use any kinds of dried fruits to suit your taste, mine is a mixture of raisins, dried apple, apricot and cranberry ^^. For this recipe, you don't have to prepare anything much, just soaking the fruits with the hot water that provided in the recipe, and pour all of them because I already calculated the amount of the water, so you don't have strain the water out. 
When divide the batter, you may think that the batter for 1 muffin is too much, it won't rise too much in the oven, so don't worried.
If you're vegan or allergic to dairy product, you can use vegan yogurt in this recipe too.

Recipe:  Dried fruit Flax seed Muffins
สูตรภาษาไทย:  มัฟฟินผลไม้พร้อมเมล็ดแฟล็ก
日本語のレシピ： ドライフルーツとアマニマフィン
Youtube: มัฟฟินผลไม้พร้อมเมล็ดแฟล็ก, Dried fruit Flax seed Muffins,  ドライフルーツとアマニマフィン

Dried fruit Flaxseed Muffins

Make 12 muffins

150 g ............................ Dried fruits, cut into small pieces
100 g ............................ Hot water
260 g ............................ All purpose flour
50 g .............................. Flaxseeds
1 1/4 tsp ....................... Baking powder
1/2 tsp .......................... Baking soda
1/2 tsp .......................... Salt
1/2 tsp .......................... Cinnamon
70 g .............................. Rice bran oil shortening
100g ............................. Brown sugar
1.................................... Egg
250 g .............................Plain yogurt

 Put the dried fruits into a bowl, pour hot water into the bowl, and let it rest for 20 minutes.

Preheat an oven to 200℃ 
Line the muffin tins with paper cups.

 Put the flour and flaxseeds into a bowl of food processor.

 Process until the flaxseed become very fine.

 Put baking powder, baking soda, salt and cinnamon into the bowl.

 Process until fully combine.

   I use Rice bran oil shortening.

 Put the shortening and brown sugar into a bowl.
Beat until smooth.

 Put the egg into the bowl, and beat to combine.

 Put half of the flour into the bowl, and fold to combine.

 Pour the yogurt into the bowl, fold to combine.

 Pour the rest of the flour into the bowl with dried fruit (and the water), and fold to combine.

 Divide into 12 muffin tins.

 Bake for 20 minutes, or until the toothpick insert into the center come out clean.

Remove from the tin and let it cool on a wire rack.

Dried fruit Flaxseed Muffins: High fibre muffins