Cinnamon Date And Walnut Muffins
|All purpose flour||1 Cup (16 tbs)|
|Whole wheat pastry flour||3⁄4 Cup (12 tbs)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Baking powder||1 Tablespoon|
|Finely shredded orange peel||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Buttermilk||2⁄3 Cup (10.67 tbs)|
|Unsweetened applesauce||1⁄3 Cup (5.33 tbs)|
|Pitted snipped dates||2⁄3 Cup (10.67 tbs)|
|Chopped walnuts||1⁄3 Cup (5.33 tbs)|
Preheat the oven to 400°.
Spray six large, 3" muffin cups with no-stick spray and set aside.
In a large bowl, stir together the all-purpose flour, whole-wheat flour, brown sugar, baking powder, orange peel and cinnamon.
Make a well in the center of the mixture.
In a small bowl, beat the egg whites until foamy.
Stir in the buttermilk and applesauce.
Add the buttermilk mixture to the flour mixture and stir until moistened.
Fold in the dates and walnuts.
Spoon the batter into the prepared cups, filling each 3/4 full.
Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out clean.
Cool the muffins in the muffin cups for 5 minutes.
Then remove the muffins and cool on a wire rack.