Walnut-Date Muffins
These muffins are easy to make and freeze very well.
| Serves | 6 | Origin | North America | |
| Preparation | 15 min | Heat rating |  | (No heat) |
| Cooking | 20 min | Ease |  | (Easy) |
| Vegetarian | Yes | |||
Ingredients
½ tsp Ground Cinnamon, organic
½ tsp Ground Ginger, organic
½ tsp Whole Nutmeg, organic
95g whole-wheat flour
95g all-purpose flour
1/3 cup packed light-brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
125ml milk
75ml maple syrup or 75g dark brown sugar
6 tablespoons sunflower oil
2 large eggs
125g walnuts, coarsely chopped
250g pitted dates, coarsely chopped
½ tsp Ground Ginger, organic
½ tsp Whole Nutmeg, organic
95g whole-wheat flour
95g all-purpose flour
1/3 cup packed light-brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
125ml milk
75ml maple syrup or 75g dark brown sugar
6 tablespoons sunflower oil
2 large eggs
125g walnuts, coarsely chopped
250g pitted dates, coarsely chopped
Preparation
Preheat oven to 190C. Line a 12-cup standard muffin tin with paper liners. In a large bowl, whisk together the flours, brown sugar, pumpkin-pie spice, baking soda, and salt.
In a separate bowl combine milk, molasses, oil, and eggs; stir into dry ingredients, mixing just until moistened. Fold in walnuts and dates.
Divide batter evenly among muffin cups. Bake until a toothpick inserted in center of a muffin comes out clean, 20 to 23 minutes. Cool 5 minutes in pan, and then remove and cool to room temperature.