Date-Walnut Buttermilk Muffins

Happy New Year! I hope your Holidays were filled with an abundance of joy and your New Year is off to a good start, thus far.

Mine is going well, and thanks to early planning (so, not like me when it comes to breakfast), I had these Date-Walnut Buttermilk muffins already baked and waiting for me on New Year's morning.

Besides Sam's handsome face ;-)...

Smothered with some buttah, these hearty, moist muffins and a cup of coffee were the best part of waking up (can you name that commercial jingle?!? LOL).

The sweet taste of dates and the citrus notes from the addition of orange extract, totally complemented the nuttiness of the toasted walnuts and oats.  

And you know what else is so great about these muffins?

There's no oil or butter added to the mix...

Oh yeah, go ahead and butter them to your heart's content. Okay, maybe not, but at least you can spread some on without totally blowing your resolution to eat healthier.

Thanks and have a great day!

“Well, I can't eat muffins in an agitated manner. The butter would probably get on my cuffs. One should always eat muffins quite calmly. It is the only way to eat them.” Oscar Wilde (1854-1900) 'The Importance of Being Earnest' (1895) [Source]

Date-Walnut Buttermilk Muffins

Inspired by Joy of Baking

Yields 6 large or 12 medium muffins

Ingredients

1/2 cup rolled oats

1/2 cup walnuts

1/2 cup chopped pitted dates

2 cups whole wheat pastry flour (you can use all-purpose)

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1/2 teaspoon orange extract

1 teaspoon vanilla extract

2 eggs

1/2 cup unsweetened applesauce

To Prepare:

Preheat oven to 350 F.  Coat muffin pan with cooking spray.

1. Spread the oats and walnuts on baking tray and bake, stirring a few times for about 10 minutes (the walnuts toast faster and should be fragrant). Remove from oven and transfer to a bowl or plate to cool.

2. In a large bowl whisk flour, sugar, baking powder, baking soda and salt.

3. In a separate bowl lightly whisk the buttermilk, eggs, extracts and applesauce.

4. With a rubber spatula, add wet ingredients to flour mixture, and stir until just combined then fold in the oats, walnuts and dates. Do not over-mix the batter or you may get tough muffins.

5. Scoop into muffin pan and bake until lightly golden for about 20-25 minutes or until a toothpick inserted in center comes out clean.

6. Allow to cool on a wire rack for about 10 minutes, remove from pan, butter up and enjoy!

Comments

[Monica]

Liking your new look! Clean... and this looks soo good!

[Tammy]

love muffins for breakfast! Your photos look great!