And continuing the theme of oranges...
One of my favorite winter muffin recipes! It's easier to find chopped dates around the holidays; I stock up now so I can keep baking these bad boys till spring.
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2/3 cup brown sugar (not packed)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 tablespoon grated orange zest
- 1/3 cup orange juice
- 2/3 cup buttermilk
- 1 egg, lightly beaten
- 1 teaspoon vanilla
- 1/4 canola oil
- 2/3 cup chopped dates
- 2/3 cup walnuts, coarsely chopped
- (optional garnish: coarse cane sugar crystals)
15 min. @ 400 F. Makes 1 dozen.
Preheat oven to 400 degrees F. Spray 12 muffin tins with non-stick vegetable oil spray or line with paper liners.
In a large mixing bowl, combine the flours, sugar, baking powder, baking soda, salt, ground cinnamon, and orange zest.
In a separate bowl, mix together the orange juice, buttermilk, egg, vanilla extract, and melted and cooled butter.
Add the milk and egg mixture to the flour mixture. Stir just until combined. Fold in the dates and walnuts. Do not overmix the batter or the muffins will be tough.
Evenly divide the mixture among the 12 muffins cups and sprinkle each muffin with sugar crystals, if desired. Place in the oven and bake for 15 to 20 minutes, or until very lightly browned and a toothpick inserted in the center comes out clean. Place on a wire rack to cool.
Makes 12 regular-sized muffins.