Thread by @lifesafeast

Thanksgiving Recipe # 2

Orange Date Pecan Muffins

A favorite from my cookbook Orange Appeal

#LifesaThanksgivingFeast #orangeisthenewcranberry

Makes 12 muffins

While these muffins are proper breakfast muffins, they’re perfect for a Thanksgiving meal: not too sweet...

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...perfectly cakey while remaining light & tender, delicately flavored with orange, date, & cinnamon. The pecans & the dates, if not overly puréed, add a wonderful toothsome bite. If you have a copy of 0range Appeal, I would serve these muffins warm with the Honey-Orange

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...Spiced Butter.

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INGREDIENTS

1 cup (4.8 ounces / 135 grams) white whole-wheat or all-purpose flour
1/2 cup (1.8 ounces / 50 grams) chestnut flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

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1/2 cup (1.9 ounces / 55 grams) toasted wheat germ or oat flakes (2 ounces / 57 grams)
1/2 cup (1.9 ounces / 55 grams) finely chopped pecans
1 to 2 juice oranges
2 large eggs
1/4 cup (65 ml) honey
1/4 cup (65 ml) maple syrup

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1/2 cup (125 ml) whole or low-fat milk
4 tablespoons (2 ounces / 60 grams) unsalted butter, melted and cooled
1/2 cup (2.6 ounces / 75 grams) coarsely chopped pitted dates

Preheat oven to 375 degrees F (190 degrees C).

Generously butter a standard 12-cup muffin tin.

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In a large mixing bowl, sift together the flours, baking powder, salt, & cinnamon. Stir in the wheat germ & pecans. Set aside.

Squeeze the oranges for 1/2 cup (125 ml) juice. Coarsely chop half of 1 of the squeezed oranges, pulp, & peel.

Place the chopped pulp & peel

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in a blender with the juice and whiz for about 30 seconds until the peel is finely ground and the mixture is liquid. Add the eggs, honey, maple syrup, milk, butter, & dates.

Blend for about 1 minute until the mixture is smooth, a bit more if you want the dates

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completely puréed.

Pour this puréed batter into the dry ingredients & stir to combine just until all of the dry ingredients are moistened & the batter is well-blended and smooth. Do not overmix.

Pour or spoon the batter into the prepared muffin tin and

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bake for 20–25 minutes, or until the muffins are risen, set, a deep golden brown, & are just beginning to pull away from the sides of the muffin tin.

Remove from the oven & let cool on a rack until you can pop the warm muffins out of the tin.

Note: Chestnut flour adds

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a delicate but distinctive, slightly nutty & sweet flavor to these muffins. You could replace it with the same quantity all-purpose flour but it is worth the effort finding chestnut flour.

Please share photos of the muffins if you make them!

Stay tuned for more

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Thanksgiving recipes.

And if you enjoy these recipes & would love to know more about the cookbook, just ask!