Healthy Recipe Winner - Gingerbread Pineapple Date Muffins

     I won a Healthy Recipe Contest with this recipe from my cookbook, Exceptional Comfort: The Recipes Volume I, last fall.  I entered my recipe in a contest at Cookology, a recreational cooking school in Dulles Town Center, VA, and received notice in November that I won!  I thought I would share it with you, since January is a great time to start looking at how we are cooking and trying new healthy ideas.

     These muffins are super moist and delicious with pineapple, dates, and pieces of candied/crystallized ginger.  I used half whole wheat and half bread flour which gives it a whole grain taste.  I also use olive oil as the fat and goat yogurt to give it great flavor, moistness, and superb texture.

Cooling and ready to devour

GINGERBREAD PINEAPPLE DATE MUFFINS

Exceptional Comfort:  The Recipes Volume I

Kimberly Cawi

(12 Muffins)

1 c. Whole Wheat Flour 1 c. Bread Flour 1 tsp. Baking Soda 1 tsp. Baking Powder 1/2 tsp. Salt 1/4 c. Brown sugar 1 tsp. Cinnamon 1 tsp. Nutmeg

1/2 tsp. Ground Ginger 1/4 c. Candied Ginger diced 3 Dates pitted and chopped 1/4 c. Light Olive Oil 1/2 c. Plain Goat Yogurt 2 Eggs beaten 1/2 c. Molasses 1 c. Crushed Pineapple Undrained

  Preheat oven to 350 degrees Fahrenheit. Grease a 12 muffin tin. Combine the flours, baking soda, baking powder, salt, brown sugar, cinnamon, nutmeg, and ginger. Whisk to blend. Add candied ginger and dates. In a separate bowl combine the olive oil, yogurt, eggs, molasses, and pineapple. Add to dry ingredients and mix just until blended. Pour into muffin tins and bake 25-30 minutes until a cake tester inserted in the center comes out clean. Cool ten minutes in tin and remove to a rack to cool.