Date walnut raisin whole wheat muffins

Pre-heat oven to 400 degrees.

Beat egg until foamy in a small mixing bowl. Beat in oil and milk. In a separate bowl, sift together all dry ingredients. Stir in dates, raisins, walnuts.

Make a well in the center and pour in liquid ingredients. Mix together with a fork until dry ingredients are moistened; no more than 25 to 30 strokes. Batter will be lumpy.

Using an ice-cream scoop, fill the cups. This will measure your batter equally for each muffin. Fill each muffin cup slightly more than half full. Sprinkle a little sugar on top for a little crunch.

Bake 18 to 20 minutes or until golden brown and muffins test done with a toothpick. Loosen with spatula and turn out. Best served warm.