Cranberry, Date, and Tangerine Muffins

I threw these together tonight after a weekend away for a little something to have with tea and for breakfast this week.  They came out really well!

Cranberry, Date & Tangerine Muffins

Ingredients:

2 cups whole wheat pastry flour
1 cup chopped dates and cranberries
2 tablespoons tangerine zest
1 tablespoon baking powder
pinch of baking soda
pinch of salt
1/4 cup sliced almonds
1/2 cup sugar
2 tablespoons olive oil
1/4 cup yogurt
1 cup soy milk
1 egg

To Do:

1. Preheat the oven to 375F and grease a 12-muffin tin or use muffin cups.
2. Mix up the dry ingredients in a large bowl (up to the sugar).
3. Stir up the rest of the ingredients (liquids). I actually had a mason jar filled with some yogurt and just put everything in the jar and shook it up. One less thing to clean up!
4. Put the wet ingredients in the dry ingredient bowl and stir them together. Do not over-mix.
5. Plop the batter in the muffin tins (sprinkle with turbinado sugar if you like) and bake for about 20 minutes or until a toothpick comes out clean.
6. Eat.

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