Date & Walnut Muffins

Hey Friends,

I am trialling a new recipe format, that is hopefully easier for you to read and follow and also allows you to print the recipe out.

Let me know what you think.

Em x

These are the best low sugar, high fibre and protein muffins I have tasted in a long time!

The original recipe is from Curtis Stone’s cookbook Good Food Good Life. I swapped his plain flour for wholemeal spelt flour and added some extra dates for good measure.

These are nutty and moist and with the hint of orange and honey coming through, they should be a hit in your house too.

Date & Walnut Muffins

These low sugar, high protein Date and Walnut muffins are nutty and moist, with a hint of orange and honey.

  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m
  • Yield: 12 muffins
  • Category:

Ingredients

  • 1 1/2 cups rolled oats
  • 1 cup plain wholemeal spelt flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon bi-carb soda
  • 150 grams unsalted butter, softened
  • 1/4 cup brown sugar
  • 2 tablespoons honey
  • 3 teaspoons finely grated orange zest
  • 1/2 teaspoon cinnamon
  • 2 eggs
  • 2/3 cup plain greek or natural yoghurt
  • 1 1/2 cups walnuts, toasted and finely chopped
  • 16 dates, pitted and chopped

Method

  1. Preheat oven to 190 degrees C.
  2. Line muffin trays with cases.
  3. In a medium bowl, mix oats, flour, baking powder and bi-carb soda and whisk with a hand balloon whisk till combined.
  4. In the bowl of an electric mixer, cream butter, sugar, honey, orange zest and cinnamon until creamy.
  5. Beat in the eggs, one at a time.
  6. Beat in the yoghurt, then add the dry ingredients and beat gently until just combined.
  7. Using a spatula or spoon, gently stir in walnuts and dates.
  8. Divide the batter evenly among the cases and bake for 20 minutes or until golden and cooked when tested with a cake tester.
  9. These are best eaten warm and fresh, but will last for a couple of days in an airtight container. Alternatively, you can freeze them individually wrapped.

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