1 1/2 cups plain flour (can use gluten free option)
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. each ground cinnamon and cardamom
4 tbsp. canola oil
10 oz. pitted chopped medjool dates
1 cup hot water
1/2 cup milk or almond milk
3/4 cup brown sugar or equivalent sweetener
1 large egg
1 tsp. fresh lemon zest
1 tsp. vanilla extract
1 cup chopped nuts (optional)
Preheat the oven to 160° and oil or line a 12-cup muffin tin. Combine the oil, hot water, milk and dates and heat in a saucepan or in the microwave until the mixture is simmering and the dates start to fall apart. Let cool slightly and add in the eggs and vanilla.
In a separate bowl, mix together the remaining dry ingredients and then gradually incorporate into the date mixture either with a spatula or an electric mixer. Spoon into muffin tins and bake for 20 minutes, until set.
LA based foodie Jackie Kest enjoys experimenting in the kitchen and creating healthy and delicious recipes for her family and friends.