WALNUT DATE MUFFINS
These walnut and date muffins make a hearty breakfast that you can prepare in advance.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners. In a large bowl, whisk together the flours, brown sugar, pumpkin-pie spice, baking soda, and salt.
- In a separate bowl combine milk, molasses, oil, and eggs; stir into dry ingredients, mixing just until moistened. Fold in walnuts and dates.
- Divide batter evenly among muffin cups. Bake until a toothpick inserted in center of a muffin comes out clean, 20 to 23 minutes. Cool 5 minutes in pan, and then remove and cool to room temperature.
Nutrition Facts : Calories 301 g
CANDIED WALNUT DATE MUFFINS
Treat your family to these muffins that are made with walnuts and dates - a delicious bread recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper cups with cooking spray.
- In large bowl, beat buttermilk, oil, molasses and egg with fork or wire whisk until well mixed. Stir in flour, brown sugar, baking soda, orange peel and salt just until moistened (batter will be lumpy). Stir in walnuts and dates. Divide batter evenly among muffin cups, filling full.
- Bake 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack. Serve warm or cool.
Nutrition Facts : Calories 240, Carbohydrate 36 g, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 240 mg
WALNUT DATE MUFFINS
Make and share this Walnut Date Muffins recipe from Food.com.
Provided by TattooedMamaof2
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F Line a muffin tin with paper cups. In a large bowl, whisk together the flours, brown sugar, pumpkin pie spice, baking soda and salt.
- In a seperate bowl combine milk, molasses, oil and eggs; stir into dry ingredients, mixing just until moist. Fold in the walnuts and dates.
- Divide batter among the muffin cups evenly. Bake until a toothpick comes out clean, 20-23 minutes. Cool 5 minutes in the pan, remove from pan to cool completely.
Nutrition Facts : Calories 307, Fat 16.5, SaturatedFat 1.8, Cholesterol 36.7, Sodium 225.5, Carbohydrate 37.8, Fiber 3.2, Sugar 20.9, Protein 5.5
BANANA, DATE AND WALNUT MUFFINS
Do you prefer the top of the muffin or the bottom? With these muffins, we think you'll stop picking sides.
Provided by Becel®
Categories 100+ Everyday Cooking Recipes Vegan Desserts
Time 55m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray 12-cup muffin pan with no-stick cooking spray; set aside.
- Combine flour, sugar, rolled oats, baking powder, baking soda and cinnamon and in large bowl; set aside.
- Combine eggs, yogurt, melted Becel® Plant-Based Bricks, vanilla, and bananas in medium bowl.
- Stir banana mixture into flour, then stir in the walnuts and dates. Evenly spoon batter into prepared pan.
- Bake 20 minutes or until muffins are golden, and a toothpick inserted comes out cleaned. Cool on a wire rack for 10 minutes, then take it out of pan and cool completely.
Nutrition Facts : Calories 220 calories, Carbohydrate 43.4 g, Cholesterol 31.9 mg, Fat 3.9 g, Fiber 4.4 g, Protein 6 g, SaturatedFat 0.7 g, Sodium 117.2 mg, Sugar 22.6 g
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