his
is my idea of the perfect breakfast muffin. One look at the list of ingredients
will tell you how rich and satisfying these muffins will be. First off, the dry
ingredients include whole wheat flour which because it is milled from the entire whole wheat
berry, it still contains its bran (fiber) and its germ (rich in oil, protein,
iron and vitamins). We do add some all purpose flour as well, and that is
because using the two flours makes for a lighter colored and textured muffin
with more rise than if we had used just whole wheat.
Next, the wet ingredients, and here we add the fresh citrus flavor of orange juice and zest
(zest being the outer skin of the orange which contains the fruit's flavor
and perfume). Buttermilk,
and a little melted butter are also used, which gives these muffins their rich
and tender crumb. The finishing touch is to add dates and walnuts.
While
dates have not been in vogue for quite a few years they are an ancient
fruit that provides a high sugar content and are also a good source of
protein plus Vitamins A & B. They are native to the Persian Gulf and are
the fruit of the palm tree, that grow in large bunches, with each date
measuring up to 2 inches (5 cm) long. For this recipe we are using dried
pitted dates and I like to buy the ones that are packed in 10 ounce (283
gram) plastic tubs. You can usually find them in the produce section of
your grocery store. They will need to be pitted (if necessary) and cut into pieces before
adding them to the muffin batter. Along with the dates is the addition of
walnuts, and these two ingredients work very well together, with neither
one overpowering the other in flavor or texture. When buying unshelled walnuts
they should be free of
any cracks or holes and the nutmeat should be crisp and meaty. Shriveling of
the nutmeat is an indication that the nut is too old.
Preheat oven to 400 degrees F (205
degrees C). Place rack in the middle of the oven. Butter well or
spray, with a non stick vegetable spray, 12 muffin tins (or line with paper
liners).
In a large mixing bowl,
combine the flours, sugar, baking powder, baking soda, salt, ground cinnamon,
and orange zest.
In a separate
bowl, mix
together the orange juice, buttermilk, egg, vanilla extract, and melted and
cooled butter..
Add the milk and egg mixture to the flour mixture. Stir just
until combined. Fold in the dates and walnuts. Do not over mix the batter or the
muffins will be tough when baked.
Evenly divide the
mixture among the 12 muffins cups and sprinkle each muffin with a little
sugar, if desired.
Place in the oven and bake for about 15 to 20 minutes, or
until very lightly browned and a toothpick inserted in the center comes out
clean. Place on a wire rack to cool.
Makes 12
regular-sized muffins.
Source:
Sher, Gail. 'From
a Baker's Kitchen'. Aris Books. Berkeley: 1984.
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