This was inspired by the recipe, “Chocolate Chip Muffins (with prunes or dates)” in Jessica Seinfeld’s book Deceptively Delicious.  I will probably be cooking with dates all week because I have so many left over!

1/3 cup dates pitted (I added a little extra)

1/4 cup walnuts (I added these to the recipe)

4 tbsp trans-fat-free soft tub margarine spread

3/4 cup low fat buttermilk

3/4 cup milk chocolate chips (I would have used semisweet, but Trader Joe’s was out)

1 egg white

2 tsp vanilla extract

2 cups whole wheat pastry flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1.  Preheat oven to 350F, line 12-cup muffin tin with paper cups.

2. Put the dates and walnuts in a mini-chopper with 1/4 cup hot water. Puree until smooth.

3. In a large mixing bowl, beat the brown sugar and margarine with a wooden spoon until creamy.  Stir in the buttermilk, chocolate chips, date and walnut puree, egg white and vanilla.

4.  Add flour, baking powder, baking soda, and salt, and stir just until combined.  DON’T OVERMIX – there should be some lumps in the batter.

5.  Divide batter among the muffin cups.  Sprinkle with whole wheat flour.  Bake until the tops of muffins are lightly browned and a toothpick comes out clean when inserted into the center – 20 to 25 minutes.  Turn the muffins out onto a rack to cool.

6.  These can be stored in an airtight container at room temperature for up to 2 days.  You can also wrap them individually and freeze them.