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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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These freeze well; defrost individually for a quick, easy, hearty breakfast. Ingredients:
3/4 cup whole wheat flour |
3/4 cup all-purpose flour |
1/3 cup brown sugar, packed |
1 3/4 teaspoons pumpkin pie spice |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup milk |
1/3 cup light molasses |
6 tablespoons canola oil |
2 large eggs |
1 1/4 cups walnuts, coarsely chopped |
1 cup pitted dates, coarsely chopped |
Directions:
1. Preheat oven to 400°F Line a muffin tin with paper cups. In a large bowl, whisk together the flours, brown sugar, pumpkin pie spice, baking soda and salt.
2. In a seperate bowl combine milk, molasses, oil and eggs; stir into dry ingredients, mixing just until moist. Fold in the walnuts and dates.
3. Divide batter among the muffin cups evenly. Bake until a toothpick comes out clean, 20-23 minutes. Cool 5 minutes in the pan, remove from pan to cool completely.
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