Whole Wheat Date Muffins Food

WHOLE WHEAT DATE NUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin tin with cooking spray or line with paper liners.
• Beat buttermilk, honey, mashed banana, canola oil, egg, egg white, and vanilla extract together in a bowl.
• Combine whole wheat flour, baking powder, flax seeds, baking soda, cinnamon, and salt in a large bowl. Mix in dates and walnuts. Pour in buttermilk mixture; mix batter until blended.
• Scoop batter into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool, about 15 minutes.

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.

WHOLE WHEAT DATE MUFFINS

Steps:

• Preheat oven to 350 degrees.
• In a food processor, cream the sugar, butter and egg together until smooth.
• In a bowl, add the whole wheat flour, baking powder, baking soda and salt. Alternating with the flour mixture and the yogurt to the creamed mixture. When all combined, fold in the dates.
• Spray muffin pan with non-stick spray or use muffin cups and fill 2/3 full with batter.
• Bake for approximately 20 minutes.

DATE MUFFINS

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.

WHOLE WHEAT MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

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.