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Orange Date Muffins Recipe

Orange Date Muffins: Preheat your oven to 375 degrees F (190 degrees C). Place rack in the middle of the oven. Butter or spray, with a non stick vegetable spray, 12 regular sized muffin cups (or line with paper liners).

In a large bowl, combine the flours, sugar, baking powder, baking soda, salt, ground cinnamon, and orange zest. Stir in the chopped dates and walnuts.

In a separate bowl, mix together the orange juice, buttermilk, egg, vanilla extract, and melted butter.

Add the milk and egg mixture to the flour mixture. Stir just until combined. (Do not over mix the batter or the muffins will be tough when baked.) 

Evenly divide the mixture among the 12 muffin cups. Place in the oven and bake for about 15 - 18 minutes, or until a toothpick inserted in the center comes out just clean. Place on a wire rack to cool.

Makes 12 regular-sized muffins.

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Orange Date Muffins:

1 cup (130 grams) all-purpose flour

1 cup (130 grams) whole wheat flour

2/3 cup (140 grams) firmly packed light brown sugar

2 teaspoons (8 grams) baking powder

1/2 teaspoon (2 grams) baking soda

1/2 teaspoon (2 grams) salt

1/2 teaspoon ground cinnamon

grated zest from one large orange (orange outer skin of the orange)

1/3 cup (80 ml) freshly squeezed orange juice

3/4 cup (180 ml) buttermilk, at room temperature

1 large egg, lightly beaten

1 teaspoon (4 grams) pure vanilla extract

5 tablespoons (70 grams) unsalted butter, melted and cooled

3/4 cup (110 grams) chopped pitted dates

1/2 cup (55 grams) walnuts, coarsely chopped