Whole wheat muffins

INGREDIENTS: - 150g whole wheat flour - 80g of date paste - 80ml milk - 2 eggs - 90ml EVOO - 1 teaspoon of chemical impeller - a pinch of salt - a pinch of lemon zest - a teaspoon of vanilla essence (optional)

Beat the eggs with the date paste for 2 minutes (it is important that the eggs froth, which is easily achieved with an electric whisk).

Add the EVOO, lemon zest, vanilla essence and warm milk and beat for 5 minutes.

Sift in the flour, salt and the chemical impeller and beat (at lower speed) for 2 minutes.

Cover with plastic wrap and let the dough rest in the refrigerator for at least 30 minutes or even up to 24 hours.

Preheat the oven to 200° without air.

Place the muffin papers inside a mold (it is preferable to use a steel mold because it distributes the heat better) and pour the batter filling 3/4 of the papers.

Bake for 15 to 20 minutes without air and at the same temperature.