Date-Oat Muffins (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Date-Oat Muffins

http://www.eatingwell.com/recipes/date_oat_muffins.html

From EatingWell:  Winter 2004

Toasting the oats for this hearty muffin enhances their nutty flavor; orange zest contributes a citrus fragrance that plays well with the sweet dates.

1 dozen muffins | Active Time: 30 minutes | Total Time: 55 minutes

Ingredients

Preparation

  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. Spread 1 cup oats and the walnuts, if using, in 2 separate small baking pans. Bake, stirring once or twice, until light golden and fragrant, 4 to 6 minutes for the nuts and 8 to 10 minutes for the oats. Transfer to a plate to cool.
  3. Meanwhile, whisk whole-wheat flour, all-purpose flour, flaxseeds, baking powder, baking soda and salt in a medium bowl.
  4. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in buttermilk, orange juice, oil, orange zest and vanilla. Add to the dry ingredients and mix with a rubber spatula just until moistened. Fold in dates, the toasted oats and nuts, if using. Scoop batter into the prepared muffin cups (they'll be quite full). Sprinkle the tops with the remaining 2 tablespoons oats.
  5. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Nutrition

Per muffin : 252 Calories; 9 g Fat; 1 g Sat; 4 g Mono; 36 mg Cholesterol; 41 g Carbohydrates; 6 g Protein; 5 g Fiber; 195 mg Sodium; 194 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1 1/2 fat

Tips & Notes