Who wants to worry about cooking dessert for large groups? Nobody, so just whip up a batch of scrumptious muffins in minutes following this recipe. Problem solved.
Calories 190, Fat 7g, Sodium 240mg, Carbs 28g, Fiber 2g, Sugar 10g, Protein 4g
Whip up a batch of scrumptious muffins in minutes.
1 1/2 cups Gold Medal™ whole wheat flour
3/4 cup Gold Medal™ all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fat-free (skim) milk
1/4 cup packed brown sugar
1/3 cup canola or vegetable oil
2 teaspoons grated orange peel
1/2 cup chopped dates
Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray (do not use paper baking cups).
In large bowl, stir together flours, baking powder and salt; set aside. In medium bowl, beat milk, brown sugar, oil, orange peel and egg with fork or wire whisk until well mixed. Stir into flour mixture just until flour is moistened. Fold in dates. Divide batter evenly among muffin cups.
Bake 18 to 22 minutes or until toothpick inserted in center comes out clean and tops begin to brown. Run knife around sides of muffins to loosen. Remove from pan to cooling rack. Serve warm.
The fiber in whole wheat flour and dates combines to make each muffin a good source of fiber, which is 10% of the Daily Value.
For a breakfast that truly satisfies and has 3 Carbohydrate Choices, enjoy a warm muffin with scrambled eggs and a serving of fresh fruit.
Iraq is the world's largest producer of dates. A typical mature date tree produces 200 to 300 pounds of fruit each year.
Calories 190, Fat 7 grams, Saturated Fat 0.5 grams, Trans Fat 0 grams, Cholesterol 20 milligrams, Sodium 240 milligrams, Carbs 28 grams, Fiber 2 grams, Sugar 10 grams, Protein 4 grams