1 cup (130 grams) all-purpose flour

1 cup (130 grams) whole wheat flour

2/3 cup (140 grams) light brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 tablespoon grated orange zest

1/3 cup (80 ml) fresh orange juice

2/3 cup (160 ml) buttermilk

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

4 tablespoons (57 grams) unsalted butter, melted and cooled

2/3 cup (90 grams) chopped dates

2/3 cup (60 grams) walnuts, coarsely chopped

Garnish: (optional)

Granulated white sugar

Orange Zest - The outer skin of the orange which contains the fruit's flavor and perfume.

Preheat oven

to 400 degrees F (205 degrees C). Place rack in the middle of the oven. Butter well or spray, with a non stick vegetable spray, 12 muffin tins (or line with paper liners).

In a large mixing bowl, combine the flours, sugar, baking powder, baking soda, salt, ground cinnamon, and orange zest.

In a separate bowl, mix together the orange juice, buttermilk, egg, vanilla extract, and melted and cooled butter..

Add the milk and egg mixture to the flour mixture. Stir just until combined. Fold in the dates and walnuts. Do not over mix the batter or the muffins will be tough when baked.

Evenly divide the mixture among the 12 muffins cups and sprinkle each muffin with a little sugar, if desired. Place in the oven and bake for about 15 to 20 minutes, or until very lightly browned and a toothpick inserted in the center comes out clean. Place on a wire rack to cool.

Makes 12 regular-sized muffins.