Whole Wheat Date Nut Muffins |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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100% whole wheat, these muffins are best fresh out of the oven (of course) but they keep well for at least a week in an airtight container, and are also wonderful split in half and toasted. Based on a recipe from Horn of the Moon cookbook. Ingredients:
1 1/3 cups whole wheat flour |
1 1/3 cups whole wheat pastry flour |
1 tablespoon baking powder |
1/4 teaspoon salt |
2 eggs |
1/2 cup honey |
1 cup buttermilk |
1/2 cup vegetable oil |
1 teaspoon vanilla extract |
1 cup dates, chopped |
1/2 cup walnuts, chopped |
Directions:
1. Preheat oven to 375.
2. Spray muffin tin with oil (or use paper liners).
3. Mix the flours, baking powder, and salt together.
4. Beat together the oil, honey, eggs, milk and vanilla.
5. Mix the dates with the dry ingredients, then add the wet ingredients. Finally, stir in the walnuts.
6. Fill muffin tins, adding a few coarsly chopped walnuts on the top if you'd like.
7. Bake 25 minutes, until golden.
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