Morning-time and fall weather is always a good muffin baking combination…
I had left over cranberries in the freezer and a box of dates on the shelf…
I wanted to make fluffy muffins that you might buy in a bakery or fancy store, so I whipped
the egg whites before adding them in once the rest of the batter was already mixed.
I have found this to be the secret to airier muffins… Here is this morning's doings:
Cranberry Date Muffins
Preheat oven to 375 degrees
Mix in a large bowl:
3 egg yolks (save whites)
8 or so soft dates pitted and mashed up
1/2 cup sugar
1/3 cup grapeseed oil
1 cup milk (I used SO coconut milk)
zest from one lemon
In a separate bowl mix:
1+3/4 cup unbleached white flour
1+1/2 teaspoons baking powder
1/2 teaspoon cardamom
1 cup frozen or fresh cranberries (not sauce.)
In yet another bowl whisk egg whites until stiff.
Mix first two bowls together until combined.
Gently add the egg whites one third at a time.
Pour into an oiled muffin pan. I used paper liners because I happened to have some,
but I still oiled the pan so the paper can come away from the muffin more easily.
Bake at 375 for about 25 minutes or until golden and puffed.
Happy last few days of November ~ Marica