I bought a bottle of date syrup at my local Mid-East grocery store recently, and tried these scrumptious, moist vegan muffins. They are made with graham flour, which is whole wheat flour with all the wheat germ, endosperm, and bran in it. These muffins make a wonderful breakfast or lunchbox treat!
Makes about 15 medium muffins
Ingredients
- 2 c graham flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp cardamom
- 1/2 tsp salt
- 1/2 c chopped dates or raisins
- 1/2 c grapeseed oil (or any good vegetable oil)
- 1 c date syrup
- 1 c boiling water
- 2 tsp vanilla
- 1 1/2 tsp apple cider vinegar
Directions:
- Preheat oven to 350 degrees F and grease muffin pan(s) for 15 muffins.
- In a large bowl, mix together the flour, baking powder, cinnamon, cardamom, salt, and dates.
- In a small bowl or pitcher, mix oil, date syrup, boiling water, vanilla and vinegar. Pour into the dry ingredients and mix well.
- Spoon batter into prepared muffin tin(s). Bake about 25-30 minutes, or until a toothpick, when inserted in the center of a muffin, comes out clean. Cool in pans 5-10 minutes, before turning muffins out onto a cooling rack.