Whole Wheat Date Nut Muffins

Veggie Chef #2's Note:

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.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Serves: 12

Yield: 12.0 muffins

• 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.

Reviews

[So Cal Gal]

These are delicious!! They have a delightful scent, a wonderful slightly-sweet flavor, a great medley of textures--and they bake up beautifully! I scaled the recipe down to 6 muffins, and used sodium-free baking powder (it acts like the regular kind, but adds no sodium); then served the muffins for dinner (with a vegetable salad and cottage cheese). They make excellent dinner muffins! This is the kind of tasty, healthy, easy recipe I love to find on 'Zaar, and I'll definitely make it again! Thanks for posting, Veggie Chef 2!!