When I decided to bake something in the middle of the night, I knew I wanted to make something sweet but not too sweet, I also wanted it to be healthy. The batter for these muffins can also be baked in a loaf pan.
- 3 cups whole wheat pastry flour
- 2 tsp baking powder
- 1⁄2 tsp baking soda
- 1 tsp cinnamon
- 2/3 cup brown sugar
- 2 eggs, beaten
- 1 cup yogurt
- 1/2 cup apple sauce
- 1/3 cup oil
- 1 cup walnuts, coarsely chopped
- 3/4 cup chopped dried apricots
Preheat the oven to 350F, line a muffin tin with muffin liners.
Sift the flour, baking powder, baking soda and cinnamon, set aside. In another bowl, mix the brown sugar, eggs, yogurt, apple sauce and oil, add to the dry ingredients and stir until just combined. Fold the walnuts and chopped dates to the batter and spoon into muffin cups. Bake for about 20 minutes or a skewer inserted in the middle comes out clean.
Sift the flour, baking powder, baking soda and cinnamon, set aside. In another bowl, mix the brown sugar, eggs, yogurt, apple sauce and oil, add to the dry ingredients and stir until just combined. Fold the walnuts and chopped dates to the batter and spoon into muffin cups. Bake for about 20 minutes or a skewer inserted in the middle comes out clean.
