Saturday, January 22, 2022

Oatmeal Date Apple Nut Muffins

It's been a while since I made muffins, which is crazy since I used to make them all the time when I had my muffin business. Throwing together a batch of muffins is pretty quick and easy, although there will be a couple of bowls to wash.

I love muffins made with warm dates, preferably with walnuts, too. This time I also included some diced apple and some Irish whole meal flour from King Arthur flour. That flour adds some texture and nuttiness that goes so well with the oatmeal and other add-ins.

The key to good muffins is to barely mix the wet and dry mixtures together. That way very little gluten forms and you get tender, light muffins with a nice crumb. In this version I used melted non-dairy margarine and soy creamer that I soured with lemon juice. Make sure that all of your ingredients are at room temperature for quick mixing. It's also a good idea to check on the moistness of your dates. Mine had been sitting a while, so I soaked them briefly in very hot water, then drained the water off and tossed them in a little bit of the dry ingredient mixture. That last step helps the dates keep from sinking to the bottom of the muffin, plus it makes them mix in more quickly...always a good thing with muffins.

Date Nut Oatmeal Muffins

Makes 12

1 cup all-purpose flour
½  cup whole wheat flour (I used King Arthur Baking's Irish Whole meal Flour)
¾ teaspoon salt
2 teaspoons double-acting baking powder
½ teaspoon baking soda
¼ cup sugar
1 cup quick cooking oatmeal, uncooked
¾ cup chopped dates
½  cup diced apple, core removed before dicing
½ cup chopped pecans
2 eggs or ½ cup egg substitute
2 tablespoons melted butter or non-dairy margarine
¾ cup buttermilk or equal amount of milk or soy creamer mixed with a tablespoon white vinegar or citrus juice

Preheat oven to 400 degrees F.
Spray the cups of a 12 cup muffin tin (or 2 6 cup muffins tins) with baking spray (or grease with butter or shortening)

In a large bowl, sift together the flour, salt, baking powder and baking soda. Mix in the sugar and oatmeal. Gently mix in the chopped dates and apple, coating them with the flour mixture. Mix in the pecans.

In a smaller bowl, mix together the eggs or egg substitute, melted butter and buttermilk until well combined.

Pour the liquid mixture into the dry mixture and quickly, with a few strokes, stir to just mix. Fill each muffin cup about ¾ full. Place the muffin tin(s) into the preheated oven and bake for 15 – 20 minutes until golden brown.

Serve hot. These are delicious eaten plain, but very good, too with some butter.

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