Date-Nut Muffins

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.