Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup chopped pitted prunes
- 1/2 cup chopped pitted dates
- 1/2 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 egg
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C) and line a muffin tin with muffin liners.
2. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Stir in the chopped prunes and dates.
4. In a separate bowl, whisk together the applesauce, vegetable oil, milk, and egg.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Spoon the batter into the muffin liners, filling each about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
This recipe makes 12 muffins.
Nutritional information:
Per serving (1 muffin):
Calories: 170
Fat: 6g
Saturated Fat: 1g
Cholesterol: 16mg
Sodium: 193mg
Carbohydrates: 28g
Fiber: 2g
Sugar: 14g
Protein: 3g
Substitutions for ingredients:
- You can use any dried fruit in place of the prunes and dates, such as raisins or dried cranberries.
- You can use any type of milk in place of the milk, such as almond milk or soy milk.
- You can use any type of oil in place of the vegetable oil, such as coconut oil or canola oil.
Variations:
- Add 1/2 cup chopped nuts, such as walnuts or pecans, to the batter for added crunch.
- Add 1 teaspoon of vanilla extract to the wet ingredients for added flavor.
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
Tips and tricks:
- Be sure not to overmix the batter, as this can result in tough muffins.
- Use a cookie scoop to easily portion the batter into the muffin liners.
- Store the muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the muffins, wrap them in a damp paper towel and microwave for 10-15 seconds.
Presentation ideas:
Serve the muffins on a platter with a dusting of powdered sugar.
Garnishes:
Garnish the muffins with a sprinkle of cinnamon or a drizzle of honey.
Pairings:
These muffins pair well with a cup of coffee or tea.
Suggested side dishes:
Serve the muffins with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the muffins are dry, try adding an extra tablespoon of oil to the batter.
- If the muffins are too wet, try reducing the amount of milk in the recipe.
Food safety advice:
Be sure to wash your hands and all surfaces and utensils before and after handling food.
Food history:
Muffins originated in England in the 18th century and were traditionally made with yeast. The modern-day muffin, which is made with baking powder or baking soda, was popularized in the United States in the early 1900s.
Flavor profiles:
These muffins have a sweet and slightly tart flavor from the prunes and dates, with warm spices like cinnamon and nutmeg.
Serving suggestions:
Serve these muffins for breakfast or as a snack.
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