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Posted By :
January 04, 2012
Difficulty Level: Easy
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 24 medium sized cupcakes
These are super healthy, filled with fibre and all natural ingredients. These are my favourite muffins.
Note: to keep these dairy free, substitute oil for butter and hot water instead of milk.
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.