Schools just opened for the girls on Monday and that marks the start to another strenuous academic year. As the girls move up grade after grade, it comes with a sense of pride marked with a tinge of sadness… that very soon, our children will cease to be kids and be grown ups in their own right. Rasha will be soon entering her dual numeric age and she is so excited about it! She keeps telling me that she is going to become a teenager and while that statement does give me a mini heart attack, I remind her that teenage sets in only once the numeric age name ends with teen, so she still has another three more years to go. 😉 That did upset her a bit, but gave me a little relief too.
As they grow up, it does get a little difficult to handle them. Making them understand certain things is a challenge. I feel we as kids never questioned our parents and took whatever they told us as is. But today’s generation is so used to questioning for each and everything, that sometimes it frustrates me a lot. But then frustration doesn’t help. I tend to lose my patience very quickly and I know when the kids ask question, I have to be at my calm best. I am trying very hard but sometimes it doesn’t work out… 🙁 InShaAllah, hope I can learn the “art” of “parenting” sooner than later. This reminds me of the verse I keep hearing in my vehicle in the lovely voice of Shk Mishary Al Afasi, ““Oh! You who believe Ward off from yourselves and your families a Fire (Hell)” (Surah Al-Tahrim:6) Each time, I try to tell this to myself so that I can calm down and answer them to the best of my knowledge…
Moving on to the post of today… I love baking muffins that are loaded with fruits and don’t make you feel guilty of having them. If you remember, I had reviewed “The Ultimate Low Fat Baking Book” and one reason I love to go back to that book, is because every recipe has very limited fat going into it. These muffins are also adapted from that book. I admit the texture is totally different. You can’t compare a butter and egg laden cake with a limited butter-egg cake and even a butter-less, egg-less cake. A cake full on with butter and egg will taste amazing, fluffy and soft, but that doesn’t mean that other cakes are not good enough. It is just that you can’t compare the taste and the texture since the process of making them are totally different. 🙂
As you can see from the recipe, the muffins use only one tablespoon of butter and a small egg, and the rest of the liquid comes from the apple juice. Since I made the muffins with part whole wheat flour and part all-purpose flour, the muffins were dense and crumbly. These muffins, loaded with apple and date bites, are apt for a weekend breakfast or snacking, since they are literally guilt free. These are even apt for packing into your kid’s boxes for their school. 🙂 Moving on to the recipe…
- ¾ cup wholewheat flour
- ½ cup all purpose flour
- ½ tsp baking powder
- ½ tsp cinnamon powder
- 1 tbsp soft butter
- ¼ cup brown sugar
- 1 small apple, cored and chopped
- ½ cup apple juice
- 1 small egg, lightly beaten
- ¼ cup chopped dates
- Preheat the oven to 180 degrees. Keep a 6 muffin pan lined.
- Sift all the dry ingredients into a bowl.
- Add the butter and rub it in.
- Whisk in the sugar well.
- Whisk the egg and juice well. Pour over the dry ingredients and fold in to combine well.
- Add the apple and date and fold in it.
- Divide it among the muffin pans and bake for around 20-25 minutes till a skewer comes out clean.
- Take off the pan and cool completely. Enjoy with a cup of tea or milk.