This yummy recipe is a staple in our home, and quite easy as well as versatile. I adapted it from Raisin Rye Muffins (where you can also see my photo of another batch, with GIANT blueberries). I've added blueberries, or cinnamon and carrots with chopped walnuts, or a couple of mashed bananas, or lemon zest and chopped almonds, depending on my mood that morning :) We usually soak the flour and liquid overnight to aid digestion - it gives it a really savory flavor that is so yummy.
1 c rye flour
1 1/2 c spelt
1/2 cups wheat germ
6 t baking powder
2 t cinnamon
3/4 t salt
1 c water
3 dates soaked in 1/2 cup water (reserve water)
2 T honey
6 T oil
(Optional) 1 1/2 c dried fruit of your choice (muffins are still really good without adding this)
Directions: Preheat oven to 400 degrees F. Mash dates with a fork (or food process). Combine dry ingredients in large bowl. Combine water, dates (and date water), honey and oil in smaller bowl, whisk together and then add to dry ingredients. Stir mixture until just moistened.
Fill 18 muffin cups 2/3 full. Bake for 15-20 minutes (until a toothpick comes out clean). Cool in pan for 5 minutes, then remove to wire rack. Tastes great warm!
6 t baking powder
2 t cinnamon
3/4 t salt
1 c water
3 dates soaked in 1/2 cup water (reserve water)
2 T honey
6 T oil
(Optional) 1 1/2 c dried fruit of your choice (muffins are still really good without adding this)
Directions: Preheat oven to 400 degrees F. Mash dates with a fork (or food process). Combine dry ingredients in large bowl. Combine water, dates (and date water), honey and oil in smaller bowl, whisk together and then add to dry ingredients. Stir mixture until just moistened.
Fill 18 muffin cups 2/3 full. Bake for 15-20 minutes (until a toothpick comes out clean). Cool in pan for 5 minutes, then remove to wire rack. Tastes great warm!
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