Preheat oven to 375 degrees. Coat a 12-cup muffin cup with vegetable cooking spray.
Makes 12 muffins.
- Zest 1 medium orange. Peel and section 1 orange. Set aside.
- In large mixing bowl sift together 1 cup white flour, ¾ cup whole wheat flour, 1 teaspoon baking soda and ½ cup unprocessed wheat germ. Set aside.
- In bowl whisk together 3 Tbsp. canola oil, 1 Tbsp. honey, 1½ cups nonfat buttermilk and 1 large egg. Stir in 2 Tbsp. orange juice, the orange zest, orange sections and ½ cup chopped pitted dates. Add the liquids to the dry ingredients.
- Stir just until moistened and combined. Do not over mix. Spoon the batter evenly into the muffin cups. Bake for 20 minutes or until a wooden toothpick inserted in the middle comes out clean. The tops should be golden brown.