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Cranberry Date Muffins

Ingredients

  • 3/4 c. all purpose flour
  • 3/4 c. white wheat flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 1/4 c. dark molasses
  • 1/2 c. low-fat eggnog (another 1/4 c. may be needed, buttermilk is a great substitute or just 2% milk)
  • 2 eggs
  • 1 Tablespoon
  • 1 tablespoon agave syrup (1.5 if you want sweeter)
  • 1/4 c. Canola oil
  • 1 c. fresh cranberries
  • 1 c. chopped pitted dates
  • 1 T. Turbinado sugar
  • 1/8 c. of chopped hazelnuts
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Cranberry Date Muffins

by Geni
Time: 15 minutes prep, 20 minutes cook
Servings: 13
 

Directions

  1. Heat your oven to 375 and line muffin tin with muffin cups. Whisk together flours through salt in a large mixing bowl. In a separate medium bowl, combine molasses through canola oil and whisk together.
  2. Pour the liquid ingredients into the dry ingredients and stir together with a rubber scraper just until combined. If your batter looks very stiff, add the extra 1/4 c. of eggnog. Stir in the cranberries and dates. Top each muffin with a pinch of Turbinado sugar and a pinch of chopped hazelnuts.
  3. Bake for 15-20 minutes, checking for done-ness. The muffin should be a golden brown on top and barely firm to the touch.
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Summary

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These cranberry date muffins are a taste of the holidays as they incorporate Egg Nog, cranberries, dates and rum. These guys are healthy and low-fat but are soft and full of flavor!