Ingredients
- Wet:
- ½ cup vegetable oil
- ⅓ cup molasses
- 1 egg
- ½ cup date paste
- ½ cup plain, fat-free yogurt
- ½ cup skim milk
- Dry:
- 1 cup all-purpose flour
- 1½ cups whole-wheat flour
- 1½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. ginger
- 2 tsp. cinnamon
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Instructions
- Preheat oven to 375ºF. Line a muffin tin with paper or silicone baking cups.
- Whisk together the wet ingredients.
- Gently stir in the dry ingredients until just combined. Divide between 12 baking cups.
- Bake until the tops are firm to the touch (17-20 minutes).