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Date and Walnut Muffins

These muffins make a tasty and nutritious snack, and are perfect for lunch boxes. Leave the walnuts out if you prefer, or if anyone your child will have contact with has a nut allergy.

Ingredients:

1 cup brown sugar
2 large eggs
½ cup unbleached all-purpose flour
1/3 teaspoon baking powder
½ teaspoon salt
½ cup chopped walnuts
½ cup chopped dates

Instructions:

Preheat the oven to 350F (180C, Gas Mark 4), and grease 2 mini muffin tins or one standard size muffin tin.

In a large bowl lightly beat the eggs, and then beat in the sugar.

In a separate bowl combine the flour, baking powder and salt. Tip the dry mixture into the egg mixture and stir to mix - do not overbeat, and don't worry if you have a few lumps left.

Gently fold in the chopped walnuts and dates.

Spoon the batter into each muffin cup and bake for approximately 10 minutes (15 for large muffins). Turn onto a wire rack to cool through.

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