FEATURE STORY
Healthy Back to School

BREAKING NEWS
Omega-3s Strengthen Bones

CHECKLIST
Tips for Back to School

COOKING CORNER
Cranberry Apple Walnut Muffins

VITAMINS & HERBS
Calcium Builds Bones

HERBAL REMEDIES
Eleuthero for Immunity

EVERYDAY ANSWERS
Healthy Snacks for the Lunch Pack

More Health Info & Answers

Homemade muffins make a surprise in the lunch pack or as a healthier dessert. Buy whole walnuts for this recipe, crack them carefully, and use the walnut halves to house tiny presents.

Ingredients
1 1/2 cups whole wheat pastry flour
3/4 cup unbleached white flour
3/4 cup yellow cornmeal
1 Tbs baking powder
1 tsp baking soda
1 tsp sea salt
1 tsp ground cinnamon
pinch of ground cloves
1 tsp orange zest
12 dates, pitted and chopped
3/4 cup hot water
1/2 cup orange juice
1/2 cup plain yogurt
2 ripe bananas
3/4 cup maple syrup or concentrated fruit sweetener
1/3 cup canola oil
1 tsp vanilla extract
2 eggs
1 cup fresh cranberries
2 cups grated apple
1/3 cup chopped walnuts

Directions
Preheat oven to 350°F. Lightly oil muffin tins or line with paper muffin liners.

Put flours, cornmeal, baking powder, baking soda, salt, cinnamon, and cloves in a large mixing bowl; stir and set aside.

Place dates and hot water in blender or food processor and blend until smooth. Add juice, yogurt, bananas, syrup, oil, and vanilla extract; blend again. Add eggs and cranberries and pulse for a few seconds, just long enough to break up cranberries.

Add wet ingredients to dry mixture. Fold in grated apple and walnuts and gently mix together using a minimum number of strokes.

Fill muffin cups to top with batter. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Yield: 18 muffins

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