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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from Polly Pitchford's recipe, Full Spectrum Healthâ?¢. all-purpose flour whole wheat pastry flour salt baking powder cinnamon dates walnuts egg, lowfat milk or soy milk canola oil cvt Ingredients:
1 cup all-purpose flour |
1 cup whole wheat pastry flour |
1 teaspoon salt |
2 teaspoons baking powder |
1 teaspoon cinnamon |
1/2 cup chopped dates |
1/4 cup chopped walnuts |
1 egg, beaten |
1 cup lowfat milk (1082) or soy milk |
1 1/2 tablespoon canola oil |
Directions:
1. Preheat oven to 400 degrees. Line muffin tins with paper liners and spray with cooking oil. Set aside.
2. In a bowl, toss the flours, salt, cinnamon and baking powder with a fork to mix. Add the dates and walnuts to the flour mixture. Set aside.
3. In a seperate bowl, beat the egg and stir in milk and oil. Add dry ingredients to wet and stir together just until the dry is moistened. Do not overmix.
4. Fill muffin cups 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
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