How can it be April already? April! The month even started off with showers last night (you know that saying, 'April showers bring May flowers.) with more predicted for tonight! And to reinforce the sometimes strangeness of April Fools' Day, despite being a week into Spring, it was downright chilly...here...in Los Angeles. Though that made it the perfect day for a little late afternoon baking. It was also a great way to get my mind off of things I didn't want to think about...at least for an hour.
You know the Parade magazine that comes with the weekend paper? A year or so ago, they printed a basic muffin recipe that I've been meaning to try. Finally got around to it today. The verdict is that the recipe is a winner. The article also included a handful of variations you could try...or if you're the daring type, you could go out on a limb and create your own concoction.
As the sun set tonight and the air grew colder, I boiled a kettle of water and settled in for a few minutes with a cup of tea and one of these muffins.
Date Walnut Muffins
Adapted from the Basic Breakfast Muffin recipe on Parade.com
Makes 6
1 cup flour
1/2 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 egg
1/2 cup milk
1 fluid oz olive oil
1 fluid oz vegetable oil
1 teaspoon vanilla
1/2 cup dates, pitted and chopped
1/4 cup walnuts, chopped fine
Pre-heat oven to 400 degrees, line muffin tin with paper liners. In a small bowl, add flour, baking powder, sugar, and salt. Mix to combine. In a medium bowl, whisk together the egg, milk, oils, and vanilla. Add dry ingredients to wet and mix well either by hand or with an electric mixer (about a minute). Add dates and walnuts, mixing well to combine. Spoon batter into muffin cups filling each to about 2/3 full.
Bake for 16-20 minutes until tops are lightly golden brown or a toothpick inserted into center of muffin comes out clean.
Is the oil for this fluid ozs or by weight?
ReplyDeleteFluid ounces...thanks for catching that! It's been updated.
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