Oatmeal Date Muffins

Seven years ago my husband and I went to PEI.  We stayed in the cutest inn called The Great George.  I can't remember if it was everyday or just on weekends, but they would serve complimentary breakfast in the lobby.  They would also have coffee, tea and treats in the lobby 24 hours a day.  You could buy the recipes for all these tasty treats in the lobby.  We enjoyed everything so much that I bought a recipe book.  This recipe book had a recipe which we didn't have at the Inn.  It was for these muffins.  I made a few tweaks to the recipe to suit our tastes.  This is a mildly sweet muffin that is perfect for breakfast.  It is sweetened with honey and dates.  I had made these this past Ramadan to have during Sehri (our meal prior to the sun rising).  I added some flaxseed to bump up the fiber in them and mixed in a little whole wheat flour.

Oatmeal Date Muffins

Adapted from The Great George

Make 8-10 muffins

These are best fresh out of the oven.  They tend to dry out at time goes by.

1 cup all-purpose flour

1/2 cup whole wheat flour

2 tbsp ground flaxseed

1/2 tsp salt

2 tsp baking powder

1 tsp baking soda

1 egg, lightly beaten

1 cup milk

1/4 cup honey

1/3 cup canola oil

1 cup quick oats

1/2 cup chopped dates

Preheat oven to 400 F.  Grease muffins tins or line with muffin liners.

In a medium bowl, whisk together flours, flaxseeds, salt, baking powder and baking soda.  Add the dates and oats and mix making sure to separate the date pieces.

In a large bowl, whisk together egg, milk, honey and oil.  Add the dry ingredients and mix until just combined.  Do not overmix.

Bake for 20-25 minutes or until a tester comes out clean.

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