Orange-Oatmeal Muffins

Ingredients:
1 cup bean flour
1 cup quick rolled oats, not instant
1 tablespoon baking powder
1 teaspoon baking soda
1/2 cup chopped dates, divided
1/4 cup coarsely chopped almonds, optional
1/4 cup raisins
3 tablespoons olive oil
1 seedless orange, whole and with the skin
1/4 cup frozen concentrated orange juice, thawed
1/4 cup blackstrap cooking molasses
2 tablespoons maple syrup
1/2 cup soy milk or milk
1 egg
1 teaspoon nutmeg or cinnamon

Directions:
Preheat oven to 350-degrees. Spray a 12-cup muffin tin with nonstick coating. In a medium-sized bowl, mix together the flour, oats, baking powder and baking soda. Stir in 1/4 cup of the dates, the almonds (if using), and raisins. Set aside.

Wash the orange (a mixture of warm water and soap or dishwashing liquid works nicely; rinse extremely well). To avoid pesticides completely, use an organically grown orange. Cut orange into 8 sections and process in food processor until almost smooth. Add the other 1/4 cup chopped dates, and process again until you have a very smooth puree. Add each of the following ingredients in order, processing briefly after each: olive oil, molasses, maple syrup, soy milk and egg (use the same measuring cup for the molasses and oil; molasses will slide out easily without sticking to the cup).

Pour wet mixture over the flour mixture in bowl and mix until just combined. Spoon into muffin tins, distributing evenly.

Bake for 15-20 minutes, until tester inserted in middle comes out clean. Remove from oven and cool completely before storing in an airtight container.

Yield: 12 muffins