From inthekitchenwithkath.com
(Adapted from a recipe in The Laurel’s Kitchen Bread Book)
Make 12 muffins
1 ¼ cups white whole wheat flour (the weight is 150g for King Arthur flour) or whole
wheat pastry flour
¼ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
½ cup chopped dates
½ cup chopped nuts (I used pecans and almonds)
½ cup quick-cooking oats (processed until it resembles bran) or wheat germ or bran
1 egg
3 tablespoons pure maple syrup (or light molasses)
2 tablespoons oil
1 cup buttermilk
1 teaspoon lemon rind
¼ teaspoon allspice
1. Preheat the oven to 375˚. Grease 12 muffin cups, or line them with cupcake papers.
2. Stir the flour, salt, baking powder, and baking soda together in a medium bowl.
3. Stir in the dates, nuts, and oats.
4. Break the egg in a second medium bowl, and beat well.
5. Add the maple syrup, oil, buttermilk, lemon rind, and allspice to the egg and beat until everything is well-blended.
6. Pour the buttermilk mixture into the dry ingredients; stir until just mixed.
7. Fill the muffin cups and bake for 18 – 20 minutes.