Muffins are easy to pack and carry too.
I had a type of whole wheat flour with the bran, so I decided to replace the all purpose flour and the wheat germ with WWF and increased the amout of oil by a tablespoon.
The result was a delicious and sweet smelling muffins. The smell of the wwf doesnt seem to bother my toddler and the muffins kept him going during that tiresome weekend.
2 cup whole wheat flour
¾ cup light brown sugar
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
½ cup dates, deseeded and chopped finely
½ cup walnuts
1 cup milk
4 tbsp oil
1 tsp vanilla essence
Chop the the dates and walnuts into smaller pieces. Set the oven to 200C.
Mix all the dry ingredients in a bowl.
Put all the wet ingredients in another bowl and mix well.
Now pour the wet ingredients into the dry ones and fold so that everything is just mixed.
If the batter is over-mixed, the muffins will not be soft and springy in texture.
Spoon the batter into greased muffin cups about 2/3 full.
Bake for about 15 to 2o minutes.Mine baked for 25 mins probably because of the wholewheat.Cool slightly, remove to a rack.
I made 10 as my muffin cups are slightly on the larger side.
Will bake these often from now on, probably will add some orange juice next time as suggested by Madhuram. Iam sending these muffins to her 'Whole Grain Baking - whole wheat ' event.