Whole Wheat Walnut-Date Muffins

by Alexandra

I Love, Love, Love, Love Summer!
And I Love, Love, Love, Love baking. With a Passion.
And I LOVE baking in the Summer!

 Whole Wheat Walnut-Date Muffins:
 In a medium bowl, whisk together 3/4 cup whole wheat pastry flour, 2 tablespoons whole wheat flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, copious amounts of ginger and cinnamon, and a bit of clove, nutmeg and allspice.
Make a well in the center and set aside.
Then, in another bowl (or a measuring cup. whatever…) combine 1 tablespoon brown sugar, 1/4 cup light molasses, 1/4 teaspoon vanilla, 1 egg, 1/4 cup of skim milk and 1/2 cup of unsweetened applesauce.
*As far as molasses goes, I’m generally a blackstrap kind of girl. However, I had light molasses that needed to be used, and such a type was well suited to this recipe, I think. Sometimes, less is more.


Then roughly chop 1/3 cup of raw walnuts and 1/2 cup of pitted dates. Toss them with 1-2 tablespoons of the flour mixture.

Pour the liquid into the dry ingredients, and mix just until the batter is moistened. *Do not Over-Mix.*

Then, fold in the dates and walnuts.
Spoon into ten paper-lined muffin cups, and bake at 400 degrees for 10 minutes. Reduce the heat to 375, and bake for an additional 5 minutes, or until a toothpick inserted into the center comes out clean.
Cool 5 minutes in pan, then transfer to wire cooling racks.