Oatmeal Date Muffins
Comments: Rather heavy, firm muffins.
*If you can't buy oat flour, make your own by finely grounding oatmeal into a coffee grinder.
If large cups are used, fill some of them 2/3rds full with batter and fill the others also 2/3rds full with water. Be careful when removing tins from the oven that hot water does not spill on your hands! When baking muffins, never fill cups more than 2/3 full and never leave an empty cup; pour a little water into any empty cup being careful when removing pans from oven.
Servings: 9 large or 12 small muffins
IngredientsPreparation
  • 1 1/2 cups [375 mL] oat flour*
  • 2 tablespoons [30 mL] brown sugar
  • 1/2 teaspon [2.5 mL] baking soda
  • 2 teaspoons [10 mL] baking powder
  • 10 to 12 dates, pitted, sliced or chopped
  • 3 tablespoons [45 g] melted butter
    or
    1/4 cup [60 mL] vegetable oil
  • 2 egg yolks, well beaten
  • Approximately 1/2 cup [125 mL] buttermilk
  • 2 egg whites, stiffy beaten
  • 1/2 teaspoon [2.5 mL] salt
  • Preheat oven to 375°F [190°C].
  • Grease 9 large or 12 small muffin cups.
  • Into a large bowl, mix together oat flour, brown sugar, baking soda and baking powder.
  • Stir in sliced or chopped dates, until really well coated with oat flour mixture.
  • Into a clean bowl, mix together melted butter or vagetable and well beaten egg yolks.
  • Mix in buttermilk, then add to flour mixture.
  • Fold in stiffy beaten egg whites, stirring until moist yet still lumpy.
  • Evenly spoon batter into greased muffin cups.
  • Bake on centre shelf of preheated oven for 18 to 20 minutes if using small muffin cups, for 22 to 25 minutes if using large muffin cups, until golden brown.
  • Leave muffins to cool in pan for 5 minutes.
  • Serve muffins hot, or unmold and leave muffins to cool onto wire racks.