- 1 egg (or substitute) or 2 egg whites
- 1/3 cup (115 g) molasses
- 1 cup (240 ml) buttermilk (or 1 cup milk mixed with 1 teaspoon vinegar)
- 3/4 cup (120 g) ground flaxseed meal
- 1/2 teaspoon salt
- 1 cup (175 g) chopped dates
- 1 1/2 cups (210 g) flour, preferably half whole wheat and half white
- 1 teaspoon baking soda
- Optional: 1/2 teaspoon cinnamon; 1 teaspoon grated orange rind; 1 teaspoon vanilla extract
- Preheat the oven to 350 °F (180 °C), and prepare 12 muffin cups with papers or cooking spray.
- In a large bowl, mix together the egg, molasses, buttermilk, flax, and salt, and add the dates to the batter.
- In a separate bowl, mix together the flour and baking soda (and cinnamon).
- Gently stir the flour mixture (and orange rind and vanilla) into the egg mixture.
- Fill the muffin cups 2/3 full. Bake for 18 to 20 minutes or until a toothpick inserted near the center comes out clean.