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Walnut Date Muffins

Walnut Date Muffins

These muffins freeze well; defrost individually for a quick and easy breakfast.

Body+Soul, October 2006 http://www.marthastewart.com/131008/walnut-date-muffins
4
Rated
80100(7)7
  • Prep Time 15 minutes
  • Total Time 40 minutes
  • Yield Serves 12

Ingredients

    • 3/4 cup whole-wheat flour, spooned and leveled
    • 3/4 cup all-purpose flour, spooned and leveled
    • 1/3 cup packed light-brown sugar
    • 1 3/4 teaspoons pumpkin-pie spice
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup milk
    • 1/3 cup light (mild) molasses
    • 6 tablespoons light olive, canola, or safflower oil
    • 2 large eggs
    • 1 1/4 cups walnuts, coarsely chopped
    • 1 cup pitted dates, coarsely chopped

Directions

  1. Preheat oven to 400 degrees. 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.
  2. In a separate bowl combine milk, molasses, oil, and eggs; stir into dry ingredients, mixing just until moistened. Fold in walnuts and dates.
  3. 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.

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