Cinnamon Date Walnut Muffin-scones
When I was a kid, my mom used to make these amazing muffins, called Picnic Muffins. I haven’t had a lot of luck finding that particular recipe, but I still remember that intoxicating smell the kitchen had when she made them: cinnamony, chocolatey, and caramely from the dates. So good. I think they had zucchini or carrots in them and all sorts of crumbly yumminess on the top. These are definitely not like those (much less work intensive), but the smell is pretty darn amazing. These are an interesting mix between a muffin and a scone (scuffins?) resulting in a thicker-than-normal-muffins dough that you can bake in a muffin tin or plop on a baking pan. The boys think these are great for breakfast or as a snack.
300 grams flour (whole wheat, white whole wheat, or all-purpose, or a mix)
2 teaspoons baking powder
2/3 cup rolled oats
2 teaspoons cinnamon
3/4 tsp salt
60 grams brown sugar
6 tablespoons vegetable oil (I used coconut oil)
6 tablespoons milk
1 cup dates (snipped with scissors)
1 cup walnuts, toasted and chopped
cinnamon sugar, for sprinkling the top
Preheat oven to 350. Grease a muffin pan or line a baking pan with parchment (if you want to bake this as a drop scone variation).
Combine the flour, baking powder, oats, cinnamon and salt in a medium bowl; set aside. Add the snipped dates and walnuts to the flour mixture, and stir to combine. In a liquid measure, combine the eggs, oil, and milk; set aside. Add the liquid ingredients to the dry ingredients and stir well to combine. Once there are no more dry flour patches, stop stirring.
Scoop out large spoonfuls (I use a large cookie scoop, adding 2 scoops per muffin cup) into your muffin tin or onto your baking sheet, depending on the variation you’d like to make. Sprinkle the tops of each ball of dough with cinnamon sugar.
Bake the tin or pan for 15 to 20 minutes, or until golden brown and fragrant. Remove from oven; cool 5 minutes and remove from tins onto a cooling rack. Serve warm.
You can put these in a freezer bag once cooled and store for up to a month in the freezer.