Oatmeal, date, walnut muffins

 OATMEAL WALNUT MUFFINS    Nancy Finley

INGREDIENTS 

2 eggs, at room temperature

1 /2 cup canola oil 

1 cup cooked oatmeal, at room temperature 

1 teaspoon vanilla extract 

1 cup flour 

1 cup brown sugar

 1 teaspoon baking powder 

1 teaspoon baking soda

 1 cup walnuts, chopped 

8 oz dates, chopped

DIRECTIONS 

Preheat oven to 350°F. 

Place paper liners in each of 12 muffin cups.

 Whisk eggs well, then whisk in oil, oatmeal and vanilla. 

In another bowl, combine flour, brown sugar, baking powder and baking soda until there are no more lumps of brown sugar. 

Add walnuts & dates and toss to coat. 

Add liquid mixture and fold in, just until the dry ingredients are moistened. 

Spoon into muffin cups, filling 3/4 full. An ice cream scoop works well for this. You may have enough batter for additional muffins.

 Bake 18 - 20 minutes or until they test done. Allow to cool 10 minutes in the mun pan, then turn out onto a wire rack to cool completely. These freeze well.