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1
Preheat ovent to 350 degrees. Brush the muffin tins with canola oil or Pam - it's just plain easier.
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2
Place raisins, chopped dates, apricots and prunes in a small bowl. Cover with hot water and let them plump for ten minutes. If you are using the date crumbles, they don't have to soak. After ten minutes, drain and squeeze out excess water. Set aside.
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3
Sift flours, sugar, cinnamon, nutmeg, ginger, baking soda and salt in a medium bowl. Whisk to mix thoroughly.
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4
In a separate medium bowl, combine the raisins, dates, apricots, prunes, carrots, parsnip, apples, pineapple, eggs, canola oil, lemon juice, vanilla, coconut, sunflower seeds and melted butter. Mix well with a wooden spoon.
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5
Add the dry ingrdients to the wet ingredients using the wooden spoon to stir just until all the dry ingredients are moistened. Do not overmix.
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6
Using an ice scream scoop, scoop batter evenly into the greased muffin tins. The batter should make 12 muffins, filling each cup to about the top. Sprinkle coarse sugar on the top and bake in the center of the oven for 45 minutes. Remove from the oven and place on a grate to cool for 20 minutes (I just use my range burners). After cooling, pop from the muffin tins, using a fork down the side of each tin if needed, and serve.
