1 c. chopped dates
2 c. flour, divided
2 tsp. baking powder
1 tsp. baking soda
Salt
1/4 c. sugar
2 eggs
1 c. buttermilk
1/2 c. butter, melted
1 tsp. vanilla extract
1 tbsp. grated orange rind
1/2 c. chopped walnuts

Toss dates with 1 tablespoon flour; set aside on a piece of waxed paper, combine remaining flour, baking powder, baking soda and a dash of salt. Set aside. In a mixing bowl, combine sugar, eggs, buttermilk and vanilla. Stir in reserved dry ingredients. Mix just until combined. Mixture should look lumpy. Stir in orange rind, walnuts and reserved dates. Spoon batter into 18 paper-lined or greased muffin cups. Bake in a preheated 375 degree oven for about 15 minutes or until muffins are golden and springy to touch. Remove from oven. Serve warm. Makes 1 1/2 dozen. Note: Cooled left over muffins may be frozen.