Switch up your breakfast with these Cranberry Date Walnut Muffins. These healthier muffins made from 100% whole wheat are a great way to start your day.
Preheat oven to 350F. Line a muffin pan with paper inserts, or spray it with non-stick spray.
In a large bowl, combine the milk and the vinegar (it will curdle a bit - this is fine!). Add the egg, sugar, apple sauce and vegetable oil and whisk together until everything is well mixed.
Add the fresh (or frozen - no need to thaw) cranberries and chopped dates.
In another large bowl, combine the flour, baking powder, and baking soda.
Add the wet ingredients to the dry ingredients, and mix until almost combined. Add the walnuts and mix until combined. Do not overmix, or the muffins will be too dense.
Add a scant ¼ cup of batter to each muffin cup. The easiest way to do this is to use a squeeze-release ice cream scoop. If you don't have one, spray a ¼ cup measurer with non-stick spray so that the batter doesn't stick to the cup.Make sure you distribute the cranberries evenly - my last muffin ended up without a cranberry. :(
Bake at 350F for 18-20 minutes, or until a toothpick inserted in the center comes out clean.