Ingredients
Tap to tick offBatter
- 1 Cup Dates
Pitted, loosely separated - 1 Cup All Purpose Flour
- 1 Orange Zest
unpeeled, cut in 8 pieces and seeded (trust me) - ½ Cups Orange Juice
- 2 Eggs
- ½ Cups Butter
cold - 1 Cup Whole Wheat Flour
- ¾ Cups White Sugar
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tsp Fine Salt
Method
In a food processor
- 1 Cup Dates
Pitted, loosely separated - 1 Cup All Purpose Flour
- 1 Orange Zest
unpeeled, cut in 8 pieces and seeded (trust me) - ½ Cups Orange Juice
- 2 Eggs
- ½ Cups Butter
cold
Toss dates with 1/2 cup of the all-purpose flour. In food processor fitted with metal blade, process date mixture until evenly chopped. Add orange; process until finely chopped. Add orange juice, eggs and butter; process until blended. Note: If you don't have orange juice on hand, you can use water with a few tablespoons of lemon juice to provide acidity.
In a separate bowl
- 1 Cup Whole Wheat Flour
- ¾ Cups White Sugar
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tsp Fine Salt
Stir together whole wheat flour, remaining all-purpose flour, sugar, baking powder, baking soda and salt; add to date mixture and process just until just moistened. Or, if you prefer, place the dry ingredients in a bowl and add the food processor mixture, stirring just until just mixed. For tender muffins be sure not to overmix the batter.
Spoon into large greased or paper-lined muffin cups, filling three-quarters full. Bake in 370ºF oven for 15 to 20 minutes or until tops are firm to the touch. Makes 12 muffins.