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Categories:
rolled oats walnuts whole wheat pastry flour baking powder baking soda buttermilk eggs orange extract vanilla unsweetened applesauce dates
Viewed: 128 - Published at: 9 years agoIngredients
- 1/2 cups Rolled Oats
- 1/2 cups Walnuts, Chopped
- 2 cups Whole Wheat Pastry Flour (or All-purpose)
- 1/4 cups Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoons Baking Soda
- 1/4 teaspoons Salt
- 1 cup Buttermilk
- 2 Eggs
- 1/2 teaspoons Orange Extract
- 1 teaspoon Pure Vanilla Extract
- 1/2 cups Unsweetened Applesauce
- 1/2 cups Dry Pitted Dates, Chopped
Method
- Preheat oven to 350°F. Coat a muffin pan with cooking spray.
- 1. Spread the oats and walnuts on a baking tray and bake, stirring a few times for about 10 minutes (the walnuts toast faster and should be fragrant). Remove from oven and transfer to a bowl or plate to cool.
- 2. In a large bowl whisk flour, sugar, baking powder, baking soda and salt.
- 3. In a separate bowl lightly whisk the buttermilk, eggs, extracts and applesauce.
- 4. With a rubber spatula, add wet ingredients to flour mixture, and stir until just combined. Then fold in the oats, walnuts and dates. Do not overmix the batter or you may get tough muffins.
- 5. Scoop into the muffin pan and bake until lightly golden for about 20-25 minutes or until a toothpick inserted in center comes out clean.
- 6. Allow to cool on a wire rack for about 10 minutes, remove from pan, butter up and enjoy!
