Monday, February 1, 2010

Date-Nut Muffins, Pg. 266

I think when Lorna said, the best eaten warm, she meant wait more than 30 seconds before prying them out of the pan because they smelled so good! One thing I hated when I was little, but fully appreciate as an adult is crunchy things in my baked goods. There are dates, walnuts and tiny pieces of crystallized ginger & I love all the flavors and fillings in these muffins! I just devoured it!

I did make a few small changes…well a big one. I used Rice Milk instead of buttermilk and added about a teaspoon of vinegar to make up for the missing acid. I don’t notice any lacking in texture or flavor lacking, so it appears that my substitution worked. The other fat in the recipe comes from Canola oil instead of butter so I didn’t have to swap it out. I chopped my ginger into very small pieces to help spread out the flavor more because it is a flavor I don’t like in the raw form, but it works in this recipe very well. I used very fresh spices and ground my allspice from the full seed which helped the intensity of flavor come through in the muffin. I also used whole grain spelt flour, so the texture was hearty and healthy…but totally delicious J

These muffins are definitely a crowd pleaser! Everyone that tried them, thoroughly enjoyed the spicy and sweet flavors throughout. Definitely a new favorite! -Vicki


What girl takes back a beautiful pair of earrings and matching necklace for a Nutrimill grinder?  Apparently a gal that loves to cook, buys 50 pounds of wheat, and grinds whole grains in her spare time.  I was secretly waiting for Vicki to pick a baked good recipe so I could use the Nutrimill.

Loved the muffins!  I would ommit the crystallized ginger. I've come to terms that I'm just not a fan. Husband Rating: 3.5/5 grains.    


1 comment:

  1. Nice Pictures Amy ;) You'll be a professional photographer before this is done!