Honey Date Whole Wheat Muffins

Tonight I have to get out of bed at midnight to go make the donuts. This makes breakfast tricky. Do I eat a quick breakfast before I go to work and then not eat again for 9 hours? Or do I not eat at all and run a little sluggish. If I eat at 12:15 does that count as breakfast? What do I call the meal at 9? It's looking like the traditional breakfast, lunch, and dinner aren't working so well for me with this new job.

I'm thinking muffins are the answer. Something filling, a little bit sweet, full of good for me carbs that will keep me running around the donut fryer. These Honey Date Whole Wheat Muffins rise to the challenge. The whole wheat flour and buckwheat honey add a nice earthiness and the chopped dates add nice little surprises of sweet. The muffins are under 200 calories, have a little more than 3 grams of fat, and almost 3 grams of fiber each. Way better than a fresh cake donut.

Honey Date Whole Wheat Muffins
an original Shazam recipe

1 2/3 cup whole wheat flour
1 cup all purpose flour
2 tsp baking powder
1 1/4 tsp salt
1/4 tsp ground ginger
1 large egg
1 1/4 cup 1% milk
1/4 cup buckwheat honey
2 Tbsp melted butter
1/4 cup chopped dates

Preheat oven to 400 degrees and fill 12 muffin cups with paper liners. Lightly spray liners with cooking spray.

Combine flours, baking powder, salt and ginger in a large bowl. Whisk to combine. In a separate bowl combine egg, milk, honey, and butter, whisking to combine. Add the wet ingredients to the dry ingredients with a few swift strokes. Fold dates in before dry ingredients are completely incorporated.

Divide batter evenly among the 12 baking cups and bake for 20 minutes, or until tester comes out clean.