Walnut Date Muffins

These freeze well; defrost individually for a quick, easy, hearty breakfast.

• Ready In: 35 mins
• Yields: 12 muffins

Ingredients

• 3⁄4 cup whole wheat flour
• 3⁄4 cup all-purpose flour
• 1⁄3 cup brown sugar, packed
• 1 3⁄4 teaspoons pumpkin pie spice
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup milk
• 1⁄3 cup light molasses
• 6  tablespoons canola oil
• 2  large eggs
• 1 1⁄4 cups walnuts, coarsely chopped
• 1  cup pitted dates, coarsely chopped

Directions

1. Preheat oven to 400°F Line a muffin tin with paper cups. In a large bowl, whisk together the flours, brown sugar, pumpkin pie spice, baking soda and salt.
2. In a seperate bowl combine milk, molasses, oil and eggs; stir into dry ingredients, mixing just until moist. Fold in the walnuts and dates.
3. Divide batter among the muffin cups evenly. Bake until a toothpick comes out clean, 20-23 minutes. Cool 5 minutes in the pan, remove from pan to cool completely.