Judys Date Muffins Food

DATE MUFFINS

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.

DATE MUFFINS

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.

JUDY'S DATE MUFFINS

Steps:

• Place dates in a small bowl and add boiling water, let stand 10 minutes (do not drain!).
• Meanwhile in a small mixing bowl, beat shortening and sugar until crumbly, about 2 minutes then beat in egg until well mixed.
• Add dates and beat on low speed until blended.
• Combine the flour, baking powder, baking soda and cinnamon and then stir into date mixture with a wooden spoon just until blended.
• Stir in the walnuts.
• Fill paper-lined muffin cups two-thirds full.
• Bake at 350F for 15-20 minutes or until toothpick comes out clean.
• Cool for 5 minutes before removing to wire rack to cool completely.

ORANGE DATE MUFFINS

Steps:

• In a bowl, combine the dry ingredients. Combine eggs, orange juice and butter; mix well. Stir into dry ingredients just until moistened. Fold in dates, walnuts and orange zest. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter., Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

DATE AND RAISIN MUFFINS

Steps:

• In saucepan, combine raisins, dates and water. Boil gently, uncovered, for 20 minutes, let cool for a few minutes.
• Cream together butter and sugar, beat in egg and vanilla.
• Add fruit and its liquid.
• Combine flour, baking powder, soda and salt, stir into fruit mixture, mixing well.
• Spoon into greased or paper-lined muffin tins, filling 3/4 full.
• Bake at 350°F for 20 -25 minutes.

APPLE DATE MUFFINS

Steps:

• Preheat oven to 375°F.
• In a lg bowl combine the whole wheat and all purpose flours, bran, baking powder, baking soda and cinnamon. Stir in the dates.
• In another bowl, beat the egg substitute with sugar and oil until well mixed, then stir in the milk and apple.
• Pour into the flour mixture and stir just enough to moisten, being careful not to overmix.
• Spoon into nonstick or paper-lined medium muffin tins, filling almost to the top.
• Bake in the preheated 375°F oven for about 20 minute or until firm to the touch.

DATE NUT MUFFINS

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.