Walnut-Date Muffins
Source: Appleton Post Crescent
Very moist!
Ingredients
- 3/4 c. whole wheat pastry flour
- 3/4 c. all-purpose unbleached white flour
- 1 t. baking soda
- 1/2 t. salt
- 1/3 c. packed light-brown sugar
- 1-3/4 t. pumpkin pie spice
- 1/2 c. milk
- 1/2 c. plain yogurt (or sour cream)
- 1/3 c. molasses
- 6 Tbls. olive oil
- 2 large eggs
- 1-1/2 c. walnuts, coarsely chopped
- 1 c. pitted dates, coarsely chopped
Instructions
Preheat oven to 400 degrees.
Line a 12-cup standard muffin tin with paper liners. Or spray muffin pan well with non-stick oil.
In a large bowl, whisk together the flours, brown sugar, pumpkin-pie spice, baking soda and salt.
In a separate bowl combine milk, yogurt (or low fat sour cream), molasses, oil, and eggs; stir into dry ingredients and mix just until moistened.
Fold in dates and walnuts.
Divide batter evenly among muffin cups. Bake for 15-20 minutes. Check after 15 minutes. Don't over bake.
Cool 10 minutes in pan, then remove and cool completely on wire rack.