Golden Nectar Muffins

1/2  cup		whole wheat flour
1/2  cup		Ground Flax seed
1  cup		Enriched All-Purpose White Flour Sifted-Baked Value
1-1/2  teaspoons		Low Sodium Baking Powder
1  teaspoon		Baking Soda
1/4  teaspoon		Table Salt
1  teaspoon		Ground Cinnamon
1-1/4  cups		Darigold Buttermilk - 1%, Cultured
3/4		Motts Unsweetened applesauce
1/2  cup		Honey
1		Egg-Land's Best Large Egg
1  teaspoon		Vanilla Extract
1  ounce		Chopped walnuts
1/3  cup		Dole Chopped Dates
1		Apple - Fresh, Small, 2 3/4", Peeled

Tip: Click on the ingredient links to learn the nutritional information for all the Golden Nectar Muffins ingredients. The serving size for any ingredient in Golden Nectar Muffins may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Stir only until everything is mixed; don’t over stir. Grease muffin cups or line with paper liners. Fill cups 2/3 full. Bake at 400 degrees for 15 to 20 minutes.

To make sure they are done, stick toothpick in a muffin center. If toothpick comes out clean, it’s done. When done, cool on rack for about 10 minutes. Then remove from muffin tins and continue to cool on rack.

Serve warm. Makes 16 medium-sized muffins.