Lemon-Date Muffins

 

1 1/2

cups Gold Medal® whole wheat flour

3/4

cup Gold Medal® all-purpose flour

3

teaspoons baking powder

1/2

teaspoon salt

1/4

cup packed brown sugar

2

teaspoons grated lemon peel

1

cup fat-free (skim) milk

1/3

cup canola or soybean oil

1

egg

1/2

cup chopped dates

• 1 Heat oven to 400°F. Grease bottoms only of 12 muffin cups with shortening (do not use paper baking cups).
• 2 Mix flours, baking powder and salt in large bowl; set aside. Beat brown sugar, lemon peel, milk, oil and egg in medium bowl with fork or wire whisk until well mixed. Stir into flour mixture just until flour is moistened. Fold in dates. Divide batter evenly among muffin cups.
• 3 Bake 18 to 22 minutes or until toothpick inserted in center comes out clean and tops begin to brown. Run knife around edge of cups; remove muffins from pan to wire rack. Serve warm.