Get everyone off to a healthy start with a batch of whole wheat and date muffins.
¾ cup whole wheat flour
¾ cup all-purpose flour
¼ cup jaggery or brown sugar
½ tsp baking soda
1½ tsp baking powder
Juice and rind of 1 lemon
¾ cup pitted and chopped dates
¼ cup chopped walnuts/pecans
1 cup yogurt
¼ cup milk
1 tbsp honey
4 Tbsp olive oil
1 tsp vanilla
Preheat oven to 180 degrees C
Thoroughly grease and flour/line a muffin pan.
Combine the flour, dates, walnuts, baking powder, baking soda and salt.
Beat the eggs in a separate bowl and then add the jaggery/sugar, yogurt, honey, vanilla, lemon juice and zest to the eggs. Stir in the milk.
Pour oil gradually into the mixture and stir it in. Repeat until it is all incorporated.
Add the liquid ingredients to the dry ones and mix gently.
It is important not to over mix the batter, or the muffins will become hard.
Gently pour the batter into the prepared muffin pan and bake immediately.
Bake at 180 C for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Let cool in pan on rack for 5 minutes; transfer to rack and let cool.
Note: Lemon can be replaced by cinnamon powder and grated carrots would definitely be a welcome addition to the batter.
The recipe yields 6 Muffins.