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Date-Nut Bran Muffins

Dates and walnuts are a wonderful combination in this muffin recipe.

• 3 tablespoons flaxseed
1/2 cup water
• 1 3/4 cups whole-wheat pastry flour, see note
• 1 1/4 cups oat bran
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon sea salt or kosher salt
1/2 cup coarsely chopped walnuts
• 10 dates, pitted and rolled in whole-wheat pastry flour, coarsely chopped
1/4 cup maple syrup
1/4 cup canola oil
• 1 cup apple juice

Preheat oven to 375 degrees.

Place flaxseed in a coffee grinder and pulse, about 15 seconds. Transfer ground flaxseed to a blender, add water and process until you achieve a slightly gummy mixture, about 30 seconds. Set aside.

In a bowl, combine the flour, bran, baking powder, baking soda, cinnamon, allspice and coarse salt. Stir in the walnuts and dates, making sure that the date pieces are coated with flour and do not stick together.

To the flaxseed mixture, add the maple syrup, canola oil and apple juice, blending until the liquid is frothy.

Stir this liquid into the dry ingredients, just until all the flour is absorbed (be careful not to overmix or muffins will be tough).

Spoon batter into lightly oiled muffin tins. Bake on center rack in the oven for 16 to 20 minutes, or until the tops are lightly browned. The muffins are done when a toothpick inserted in the center of the muffin comes out clean. Makes 12 muffins.

Note: Do NOT confuse with whole wheat flour; it is not the same. (Pastry flour is available at East End Food Co-op, Point Breeze.)

Adapted from "Lorna Sass' Complete Vegetarian Kitchen" by Lorna Sass

Thursday, May 16, 2002

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