| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
February 19 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
All-purpose flour |
| 3/4 |
c |
Old-fashioned rolled oats |
| 1/4 |
c |
Firmly packed dark brown sugar |
| 1 1/2 |
ts |
Double-acting baking powder |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Cinnamon |
| 1/3 |
c |
Chopped pitted dried dates |
| 1/3 |
c |
Walnuts; toasted lightly and |
|
|
; chopped fine |
| 1/2 |
c |
Plain yogurt |
| 1/4 |
c |
Milk |
| 2 |
tb |
Unsalted butter; melted and cooled |
| 1 |
lg |
Egg; beaten lightly |
INSTRUCTIONS
In a bowl stir together the flour, the oats, the brown sugar, the baking
powder, the salt, the cinnamon, the dates, and the walnuts and in another
bowl whisk together the yogurt, the milk, the butter, and the egg. Stir the
yogurt mixture into the flour mixture and stir the batter until it is just
combined. Divide the batter among 6 paper-lined 1/2-cup muffin tins and
bake the muffins in the middle of a preheated 400F. oven for 30 minutes.
Makes 6 muffins.
Gourmet February 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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