Start your day with tangy-sweet, high fibre muffins.
Prep: 15 mins
Cook: 25 mins
15 mins
25 mins
40 mins
Yields: 12 Muffins
Ingredients
400g Wheatless Wonder All-Purpose Flour
10 g ground flax seed
16 g (1½ tsp) baking powder
6 g (½ tsp baking soda)
8 g (1 tsp salt)
200 ml orange juice
185 ml milk or milk alternative
200 g brown sugar
10 g (1 tbsp) orange zest
125 ml oil (canola, olive or sunflower)
10 ml vanilla extract
210 (1 cup packed) chopped dates.
Directions
1Prepare a standard muffin tin by greasing or placing a muffin paper in each depression.
2Preheat the oven to 400F.
3In the bowl of a stand mixer, with the paddle attachment, or in a large bowl, pour all the liquid ingredients, the flax seed, the sugar and the zest and mix well.
4In a separate bowl, mix together the flour, salt, baking powder and soda and slowly add this mixture to the liquid.
5Mix vigorously but only until the powder is just wetted.
6Stir in the dates.
7With 2 spoons or an ice cream scoop, place 1/3-1/2 cup dollops of batter in each depression.
8The amount depends on your muffin tin but try to put no more than 2/3 full.
9You can smooth the tops with a wetted spatula or leave them as is for a more rustic look.
10Place in the oven for 25 minutes, or until a toothpick poked through the centre shows no batter.
11Let cool completely on a rack before eating.
These muffins freeze very well and can be individually wrapped in cling wrap or foil for quick snacks. Try warming them in the toaster oven to redo the goo.
La boutique au 149, rue Chateauguay sera OUVERTE le 29 mars, juste à temps pour vos achats de Pâcques!
The shop at 149 Chateauguay in Huntingdon Will be OPEN this Friday as of March 29th, just in time for Easter! Dismiss