DATE MUFFINS
Delightfully different and studded with dates and walnuts, these quick muffins from Judy Cunningham in Max, North Dakota round out any autumn meal and are also great with coffee or as a snack. TIP: FROZEN MUFFINS STAY DELICIOUS FOR UP TO 3 MONTHS.
Provided by Taste of Home
Time 40m
Yield 8 muffins.
Number Of Ingredients 10
Steps:
- Place dates in a small bowl and add boiling water; let stand for 10 minutes (do not drain). Meanwhile, in a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg. , Add dates; beat on low speed until blended. Combine the flour, baking powder, baking soda and cinnamon; stir into date mixture with a wooden spoon just until blended. Stir in walnuts., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Muffins may be frozen for up to 3 months.
Nutrition Facts : Calories 224 calories, Fat 9g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 112mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
DATE MUFFINS
These muffins are perfect for Valentine's Day. "I love the idea of a 'date' muffin," Michael says.
Provided by Food Network
Time 1h10m
Yield 18 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 375˚ F. Butter 18 muffin cups and line with paper liners. In a medium saucepan, bring about 3 cups water to a boil over medium heat. Put the chopped dates in a medium bowl and cover with the hot water. Let the dates soften, about 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffy, 5 to 8 minutes. Add the 1 cup cool water, molasses, eggs, vanilla and salt; beat briefly to combine (the mixture may look curdled and runny).
- In another medium bowl, sift together the flour, baking soda, cinnamon, ginger and cloves. Add the dry ingredients to the wet ingredients and stir until just combined (do not overmix).
- Drain the dates, discarding the liquid, and spread them out on a baking sheet to cool. Flatten the dates with the back of a spoon to crush any larger pieces. When cooled, stir the dates into the batter.
- Divide the batter among the muffin cups, filling them almost to the top. Bake in the middle of the oven until the muffins are golden brown and spring back when gently pressed, 20 to 27 minutes. Let cool 10 minutes in the pan, then transfer the muffins to a rack to cool completely.
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
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
TOASTED OAT MUFFINS WITH APRICOTS, DATES, AND WALNUTS
Toasting oats adds such great flavor to these muffins. I've tried them with chopped fresh apple and raisins too. Feel free to change up the fruits and nuts based on what you have on hand.
Provided by LauraF
Categories Bread Quick Bread Recipes Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin or line with paper liners.
- Spread oats on a rimmed baking sheet and place in the preheating oven until toasted and fragrant, 5 to 8 minutes.
- Mix toasted oats, flour, brown sugar, baking powder, baking soda, ginger, cinnamon, salt, and allspice in a large bowl. Add walnuts, apricots, and dates.
- Whisk melted butter, buttermilk, egg, and vanilla extract together in a separate bowl. Pour over the flour mixture and mix briefly until batter is combined. Scoop batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to wire racks to cool.
Nutrition Facts : Calories 215 calories, Carbohydrate 26.4 g, Cholesterol 36.7 mg, Fat 11 g, Fiber 2 g, Protein 4 g, SaturatedFat 5.4 g, Sodium 327.2 mg, Sugar 12.2 g
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
DATE-NUT BRAN MUFFINS
This excellent bran muffin recipe has been in Daria Burcar's family over 25 years. "They're incredibly moist and chock-full of healthy ingredients like raisins, dates and nuts," says the Rochester, Minnesota resident.
Provided by Taste of Home
Time 45m
Yield 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the cereals and boiling water; let stand for 5 minutes. In another large bowl, combine the flour, sugar, baking soda and salt. In a small bowl, combine the eggs, buttermilk and oil. Stir cereal and buttermilk mixtures into dry ingredients just until blended. Fold in the dates, raisins and walnuts. , Fill paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 206 calories, Fat 7g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 177mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 3g fiber), Protein 4g protein.
DATE NUT MUFFINS
Luby's, a cafeteria chain here in Texas, serves these yummy muffins. The recipe was originally printed in the food section of the Houston Chronicle.
Provided by Leslie in Texas
Categories Quick Breads
Time 50m
Yield 12-14 muffins
Number Of Ingredients 11
Steps:
- In a medium bowl, combine dates and hot water. Let stand 10 minutes. Drain and discard water.Cover and refrigerate until cold.
- Preheat oven to 350 degrees.
- Line 12 medium muffin cups with paper liners or lightly grease.
- In a large bowl, beat together butter and sugar until creamy.
- Add water,pecans,eggs,baking soda, vanilla, and salt and mix until well blended.
- Add flour and mix until just moistened.
- Fold in cold dates and spoon into prepared muffin pans.
- Bake 20-25 minutes or until a wooden toothpick inserted into the center comes out clean.
- Let stand a few minutes before removing from pan.
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