Orange & Date Muffins
Position rack in the middle of the oven. Preheat conventional oven to 190°C (375°F). Spray muffin tray with vegetable oil spray. Set aside.
In a large bowl, combine flour, rolled oats, brown sugar, baking powder, and baking soda. Set aside.
In another bowl, combine milk, vinegar, oil, egg, and applesauce. Set aside.
In the food processor, puree dates and orange pulp. Incorporate puree and zest into moist ingredients.
Add moist ingredients to dry ingredients and stir with a wooden spoon only until combined.
Using a 60 ml ice cream scoop, drop the dough into the muffin tray.
Bake in conventional oven for about 25 minutes or until muffins turn golden brown.
Remove muffins from tray and allow to cool on a wire rack.
Recipe and photo are the result of a partnership project between Extenso and ITHQ to review food offerings and practices in Quebec childcare centers, Nos petits mangeurs.
160 ml (2/3 cup) all-purpose flour
160 ml (2/3 cup) whole wheat flour
310 ml (1 1/4 cups) rolled oats, quick-cook
60 ml (1/4 cup) brown sugar, packed
5 ml (1 tsp.) baking powder
3 ml (1/2 tsp.) baking soda
250 ml (1 cup) 2% milk
5 ml (1 tsp.) white vinegar
45 ml (3 tbsp.) canola oil
80 ml (1/3 cup) applesauce, unsweetened
60 ml (1/4 cup) dates, dried
Non-stick vegetable oil spray
Cook the dates for a few minutes in a small amount of orange juice or water first, to make them easier to puree.