One of my secret talents is thinking of things I absolutely need to do instead of going to bed. 11:49 on a Tuesday night? I'll suddenly come up with hours of aimless activities to accomplish ASAP. Things like putting hundreds of dollars worth of items I'm never actually going to buy in my J.Crew shopping cart, eating milk chocolate chips one by one, and reading every crazy theory I can find about the latest episode of Homeland. Nearing midnight on a Wednesday? Excuse me while I paint my nails, do some research on the royal baby, and watch videos of baby animals on Youtube.
But internet procrastination is just the tip of the iceberg. A few weeks ago I decided to install a shelf in my bathroom at 11:45 on a week night. The Tuesday before Thanksgiving, I stayed up until nearly three in the morning reorganizing my bookshelf. And last week, I arrived home around eleven and decided it was high time to put the dates languishing in my refrigerator to good use.
Needless to say, my New Year's resolution for 2013 is to go to sleep earlier. But until then, let's all enjoy the fruits of my late night procrasti-baking. These muffins, a variation on my favorite recipe, are packed with sweet dates, sliced almonds, and flakes of dried coconut. Perfect for breakfast. Or a midnight snack.
Whole Wheat Date Muffins
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup light brown sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1 large egg
1 cup buttermilk
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp allspice
1 cup dates, pits removed and coarsely chopped
1/2 cup unsweetened coconut flakes or shredded coconut
1/2 cup raw sliced almonds
Preheat the oven to 450 and grease a 12 cup muffin tin. Beat butter and brown sugar until fluffy. Add egg and then buttermilk and beat until both are incorporated. Don't worry if the batter looks lumpy or soupy at this point. Stir together the flours, baking soda, baking powder, and spices, and gradually mix the dry ingredients into the batter. Fold in dates, coconut and almonds.
Spoon batter into the prepared muffin tins, filling the tins almost to the top. Bake at 450 for 10 minutes, then turn the oven down to 400 and bake for 5-10 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean. Let stand in the tins for 5 minutes before transferring to a rack to finish cooling.