Date Muffins

1 cup new whole wheat flour

½ cup all purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

¼ tsp ground cardamom

4 tbsp butter

10 oz. plump moist dates (Medjool) pitted and coarsely chopped

1 cup hot water

½ cup milk

¾ cup light brown sugar

1 large egg beaten

1 tsp fresh lemon zest

1 tsp vanilla extract

1 cup chopped walnuts

1. Preheat oven to 325 degrees 2. Combine flour, baking soda, baking powder, salt and cardamom in a bowl, set aside.

3. In a medium pot, melt butter over low heat. Add dates, hot water and milk and bring to a light simmer. Let cook only a few minutes until dates start falling apart. Remove from flame and cool for 5 minutes.

4. Add the egg, mixing vigorously. Add the prepared dry ingredients, the zest, extract and walnuts and mix batter. Spoon into cupcake tray filled with medium cupcake liners.

5. Fill ¾ of way up and bake for 20 minutes

NOTE: for a pareve version, use margarine instead of butter and substitute the 1 cup hot water and 1/2 cup milk with 3/4 cup hot water and 3/4 cup coconut milk.