1 ¼ cup (150g) Cascade Milling Organic Whole Wheat Flour

¼ cup (50g) light brown sugar

1 cup (225g) whole milk

1 egg (44g), large

¼ cup (56g) vegetable oil

¼ tsp (2g) salt

1 ¼ tsp (6g) baking powder

¼ tsp (1g) baking soda

¾ tsp (2g) ground cinnamon

2 tsp (8.5g) vanilla extract

8 oz chopped dates

For toffee sauce:

2 tbsp. (25g) unsalted butter

¼ cup (50g) light brown sugar

1. In a small saucepan over medium heat, melt the butter and light brown sugar together for the toffee sauce. Constantly whisk until the sauce has thickened slightly, about 5 minutes. Set aside.

2. Preheat the oven to 400F. Line a muffin tin with muffin liners or nonstick spray.

3. In a large mixing bowl, whisk together the light brown sugar and vegetable oil. Mix in the egg, milk, and vanilla extract until combined.

4. In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt.

5. Slowly mix the dry ingredients into the wet batter mixture until just combined and no dry patches remain. Fold in the chopped dates.

6. Fill each muffin tin about a quarter full with batter and dollop on a teaspoon of the toffee sauce. Alternate the batter and toffee sauce until each muffin tin is ¾ full.

7. Bake the muffins for 13 to 15 minutes or until a toothpick inserted into the muffins comes out clean.

8. Enjoy.