Walnut Date Muffins Food

WALNUT DATE MUFFINS

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.

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.

WALNUT DATE MUFFINS

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.

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.

BANANA, DATE AND WALNUT MUFFINS

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.

DATE-NUT BRAN MUFFINS

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.

WHOLE WHEAT DATE NUT MUFFINS

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.

BANANA DATE WALNUT MUFFINS (LOW FAT, VEGAN)

Steps:

• Preheat the oven to 400 and spray a muffin pan with non-stick spray or line with wax paper muffin cups.
• Sift together the flour, baking powder, salt, and cinnamon.
• In another bowl, mash the banana with the sugar, soymilk, apple sauce, and agave nectar.
• Pour the banana mixture into the flour mixture and stir just until combined.
• Add in the dates and walnuts, and pour into 12 muffin cups.
• Bake for 15-20 minutes, until a toothpick comes out clean.