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Homemade muffins make a welcome gift or a wonderful addition to a holiday brunch. Buy whole walnuts for this recipe, crack them carefully and use the walnut halves to house tiny presents or make tree decorations.
Quick & EasyCooking Time: 25 minutes
Prep Time: 15 minutes
Total Time: 40 minutes
Servings: 24
Yield: 18 muffins
1 1/2 cups (180g) whole wheat pastry flour
3/4 cup (90g) unbleached white flour
3/4 cup (115g) yellow cornmeal
1 Tbs (15g) baking powder
1 tsp (4g) baking soda
1 tsp (6g) sea salt
1 tsp (2g) ground cinnamon
pinch of ground cloves
1 tsp (2g) orange zest (grated peel)
12 dates, pitted and chopped
3/4 cup (180mL) hot water
1/2 cup (120mL) orange juice
1/2 cup (120g) plain yogurt
2 ripe bananas
3/4 cup (180mL) maple syrup or concentrated fruit sweetener
1/3 cup (80mL) canola oil
1 tsp (5mL) vanilla extract
2 eggs
1 cup (150g) fresh cranberries
2 cups (260g) grated apple
1/3 cup (40g) chopped walnuts
Preheat oven to 350°F (175°C). Lightly oil muffin tins or line with paper muffin liners.
Put flours, cornmeal, baking powder, baking soda, salt, cinnamon and cloves in a large mixing bowl; stir and set aside.
Place dates and hot water in blender or food processor and blend until smooth. Add juice, yogurt, bananas, syrup, oil and vanilla extract; blend again. Add eggs and cranberries and pulse for a few seconds, just long enough to break up cranberries.
Add wet ingredients to dry mixture. Fold in grated apple and walnuts and gently mix together using a minimum number of strokes.
Fill muffin cups to top with batter. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
