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Homemade muffins make a welcome gift or a wonderful addition to a holiday brunch. Buy whole walnuts for this recipe, crack them carefully and use the walnut halves to house tiny presents or make tree decorations.
Ingredients
1 1/2 cups (180g) whole wheat pastry flour
3/4 cup (90g) unbleached white flour
3/4 cup (115g) yellow cornmeal
1 Tbsp (15g) baking powder
1 tsp (4g) baking soda
1 tsp (6g) sea salt
1 tsp (2g) ground cinnamon
Pinch of ground cloves
1 tsp (2g) orange zest (grated peel)
12 dates, pitted and chopped
3/4 cup (180mL) hot water
1/2 cup (120mL) orange juice
1/2 cup (120g) plain yoghurt
2 ripe bananas
3/4 cup (180mL) maple syrup or concentrated fruit sweetener
1/3 cup (80mL) rape seed oil
1 tsp (5mL) vanilla extract
2 eggs
1 cup (150g) fresh cranberries
2 cups (260g) grated apple
1/3 cup (40g) chopped walnuts
Directions
Preheat oven to 350°F (175°C). Lightly oil muffin tins or line with paper muffin liners.
Put flours, cornmeal, baking powder, baking soda, salt, cinnamon and cloves in a large mixing bowl; stir and set aside.
Place dates and hot water in blender or food processor and blend until smooth. Add juice, yoghurt, bananas, syrup, oil and vanilla extract; blend again. Add eggs and cranberries and pulse for a few seconds, just long enough to break up cranberries.
Add wet ingredients to dry mixture. Fold in grated apple and walnuts and gently mix together using a minimum number of strokes.
Fill muffin cups to top with batter. Bake 25 to 30 minutes or until a toothpick inserted in the centre comes out clean.
