Date Nut Muffins

Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups.

Combine whole-wheat flour, white flour, baking powder, and cinnamon in a large mixing bowl, stirring to distribute the leavening and spices evenly.

In a separate bowl, whisk together the beaten egg, sugar, vegetable oil, and milk until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix—the batter should be slightly lumpy.

Fold the chopped dates and chopped walnuts into the batter until evenly distributed throughout.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Bake in the preheated oven for 22–25 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

Allow the muffins to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely or serve warm.