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.
DATE MUFFINS
Whole-wheat flour keeps these nutty muffins on the healthy side, while hints of coffee and honey make them extra delicious.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Yields 18 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Line two 12-cup muffin tins with paper liners.
- Bring coffee to simmer in small saucepan. Add dates, remove from heat, and cool to room temperature. Drain and chop dates. Reserve liquid for another use.
- In a large bowl, whisk together flours, salt, and baking soda. In a separate bowl, whisk together eggs, honey, sugar, oil, and milk.
- Whisk wet ingredients into dry ingredients. Fold in dates and walnuts. Fill muffin cups three-quarters full.
- Bake 20 minutes, or until golden brown and toothpick inserted into center of muffin comes out clean.
- Cool 5 minutes in pan before removing.
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.
DATE NUT MUFFINS
Make and share this Date Nut Muffins recipe from Food.com.
Provided by River..
Categories Breakfast
Time 45m
Yield 12 muffis
Number Of Ingredients 11
Steps:
- soak dates and raisins for few hours, then mix them with soy cream/milk in food processor, add maple syrup/honey to taste, mix until it is smooth.
- add peanuts and brazil nuts; either mix them in or leave them just chopped - I like to mix peanuts and leave brazil nuts chopped; they add crunchiness;) Mix in tablesp oil.
- in another bowl, mix oats and flour, baking powder and soda. I also usually add a tablesp flax seeds (ground).
- mix the two bowls, put into muffin pan.
- bake around 30 minutes at 190°C.
- when they're done, leave them in the pan a little before taking them out-they go out easier.
- And then enjoy;).
Nutrition Facts : Calories 211.2, Fat 8.6, SaturatedFat 1.5, Sodium 168.2, Carbohydrate 31.4, Fiber 3.3, Sugar 14.5, Protein 5.1
DATE MUFFINS
A variation of an old family recipe and my daughter's favorite. These are addictive if you love dates! Use fresh whole dates for best results.
Provided by Jeannette
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease or line 10 cups of a muffin tin.
- Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Add dates, separating the pieces as you drop them into the flour mixture. Mix to coat.
- Whisk buttermilk, egg, and butter together in a small bowl. Fold buttermilk mixture into flour mixture until just combined.
- Spoon batter into prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted in the largest muffin comes out clean, about 15 minutes.
Nutrition Facts : Calories 145.8 calories, Carbohydrate 26.1 g, Cholesterol 25.7 mg, Fat 3.2 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 1.8 g, Sodium 218.2 mg, Sugar 10.9 g
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.
WHOLE WHEAT DATE NUT MUFFINS
100% whole wheat, these muffins are best fresh out of the oven (of course) but they keep well for at least a week in an airtight container, and are also wonderful split in half and toasted. Based on a recipe from Horn of the Moon cookbook.
Provided by terril_lee
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Spray muffin tin with oil (or use paper liners).
- Mix the flours, baking powder, and salt together.
- Beat together the oil, honey, eggs, milk and vanilla.
- Mix the dates with the dry ingredients, then add the wet ingredients. Finally, stir in the walnuts.
- Fill muffin tins, adding a few coarsly chopped walnuts on the top if you'd like.
- Bake 25 minutes, until golden.
Nutrition Facts : Calories 302, Fat 13.9, SaturatedFat 2, Cholesterol 31.8, Sodium 174, Carbohydrate 42, Fiber 4.2, Sugar 20.6, Protein 6.3
SUGAR-FREE DATE NUT MUFFINS
"A delicious, moist muffin that uses dates as the only sweetening. Dates have essentially the same nutritional value as raisins, so these muffins are high in iron." Recipe is credited to Lori Morrison or Missiauga, Ontario and is from the La Leche League International Cookbook "Whole Foods for the Whole Family." Please note that despite the fact that these are technically sugar-free, dates, the sweetener in these muffins, are high in natural sugars, so diabetics, please be aware of this! Cook time includes soak time for dates but only includes cook time for 1 batch of muffins.
Provided by Roosie
Categories Quick Breads
Time 45m
Yield 16 muffins
Number Of Ingredients 9
Steps:
- Soak dates in boiling water for about 15-20 minutes- most of the liquid should absorb.
- Preheat oven to 400°F.
- In a seperate bowl, beat together eggs and oil.
- Blend together dry ingredients (except nuts) and stir until just moistened into egg mixture.
- Fold in dates and nuts.
- Pour into greased muffin tins and bake for about 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 147.2, Fat 5.5, SaturatedFat 1.1, Cholesterol 15.2, Sodium 87.6, Carbohydrate 22.8, Fiber 3.4, Sugar 11.6, Protein 4.3
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