Almond Date Muffins

1-1/2 cup whole-wheat flour

1/2 cup almond flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups Almond milk with 1 teaspoon lemon juice

1/4 cup Splenda brown sugar

2 tablespoons stick margarine or butter, melted

1 teaspoon almond extract

2 large egg whites

1/3 cup chopped dates


Preheat oven to 375°.


Lightly spoon flour and almond meal into dry measuring cups; level with a knife. Combine flour mixture and the next 3 ingredients (flours through salt) in a medium bowl; make a well in center of mixture. Combine Almond milk (soured with the lemon juice), sugar, melted margarine, almond extract, and egg whites; stir well with a whisk. Add to flour mixture, stirring just until moist.  Fold in date pieces.


Scoop the batter into 12 paper lined muffin cups using an ice cream scoop (this give the perfect portion for these muffins); Bake at 375° for 17-20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately and cool on wire rack.

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