Marie Callender's Multigrain Mix - recently sent to me as a tester (the mix will be available in grocery stores within a month). I deviated from the standard back of the bag recipe by adding a classic sticky toffee date twist and candied ginger. I invited my Greek friend hailing from rural Texas, Caliopy, over for some of these muffins and ginger tea. She liked the way the confectionery dates blended with the mix along with the spicy punch from the candied ginger. These muffins definitely warmed up the house and made us happy for the cold season ahead. In the future, I will make these into a decadent dessert drenched in homemade toffee sauce alongside vanilla ice cream and fresh whipped cream.I can't wait for Fall. Living in Southern California for so long it seems like it's been summer for an eternity (which is not always a bad thing) but I am itching for a change. Lately the weather in Portland has been a little more mysterious with random rain storms and cold fronts. My roommate keeps yapping about how she can't wait for Fall to begin; lighting apple spice scented candles and shopping for Halloween costumes. In honor of our Autumn excitement, I whipped up these ginger spiced muffins using a
In the meantime, you can get the Marie Callendar Multigrain Mix along with their other goodies online (coupon!)
1 Marie Callender's Multigrain Mix
1/4 Cup milk
1/3 Cup oil
1 Cup water
6 oz medjool dates (pitted and chopped)
1 teaspoon baking soda
1/3 cup chopped candied ginger (optional)
Preheat oven to 375 degrees F.
Grease 6 muffins cups.
Heat water with dates until boiling. When starting to boil, add the baking soda and ginger. Set aside.
Mix the rest of ingredients together then fold in warm date mixture. Fill muffin cups and bake for 20 minutes or until top center is set. Serve with homemade toffee sauce if feeling decadent. A great recipe is here.