Moist and dense with chopped fresh orange, walnuts, and dates, these muffins have a deliciously fresh flavor. Serve them with a fruit salad and hot chocolate for a well-rounded breakfast.

1 sm. orange
1 c. flour
1/4 tsp. each salt and baking powder
1/2 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 c. finely chopped walnuts
1/3 c. chopped dates
1 egg
1/2 c. firmly packed brown sugar
1/3 c. salad oil
1/2 tsp. vanilla extract

1. Preheat oven to 375 degrees. Grate and reserve rind from orange. Then cut off and discard any remaining rind and all white membrane from orange. Finely chop orange (discard seeds if any) and add grated rind. Measure and add orange juice, if necessary, to make 2/3 cup.

2. In a large bowl mix flour, salt, baking powder, soda, cinnamon, walnuts, and dates. In a medium bowl beat egg with brown sugar and oil until blended. Mix in vanilla and orange mixture.

3. Add egg mixture to flour mixture, stirring only until flour is moistened. Fill greased 2 1/2 inch muffin pans 2/3 full.

4. Bake until muffins are well browned and a wooden toothpick inserted in centers comes out clean (20 to 25 minutes). Serve warm or at room temperature. Makes 1 dozen muffins.