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Ingredients
| all-purpose flour (unsifted): 1 1/2 cups |
| Whole wheat pastry flour: 1 cup |
| granulated sugar: 1/2 cup |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| low fat buttermilk: 1 1/2 cups |
| dates - deglet noor (chopped): 1 1/4 cups |
| canola oil - for salads, woks and light frying: 2 Tbl |
| vanilla extract: 1 tsp |
| eggs: 1 (large) |
| light brown sugar (packed): 1/3 cup |
| instant oatmeal: 1/4 cup |
| vegetable oil-butter spread: 2 Tbl |
Oat Topped Date Muffins
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
18 min -
Servings
12 serving(s)
Tags
- Preheat your oven to 400°.
- Lightly spoon flours into measuring cups. Combine flour sugar and next 3 ingredients. Make a well.
- Place buttermilk, egg and vanilla in a bowl and mix with a wire whisk.
- In a food processor put the whole dates 1 1/4 cups with the 2 tablespoon of canola oil. Blend until well chopped then put the dates into the buttermilk mixture and stir well. Then pour the wet ingredients into the dry ingredients well; stir just until combined.
- Spoon batter into 12 muffins cups coated with cooking spray.
- Mix packed brown sugar, quick cooking oats and butter together until crumbly (do this with you fingers it works a lot better). Sprinkle over your muffins.
- Bake for 18 minutes and let them cool 5 minutes in the pan on a wire rack--enjoy.