Whole Wheat Date Nut 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.

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.

FRUIT, NUT, OR BERRY WHOLE-WHEAT MUFFINS

Steps:

• Heat oven to 400 degrees F.
• In a large bowl with a fork or whisk mix the flour, salt, baking powder, cinnamon and nutmeg.
• Make a well (hole) in the center of the flour mixture and pour in the eggs, honey, vanilla, oil and orange juice. Mix the dry and wet ingredients together - do not overmix.
• Now here is the fun part. If you are in a hurry just add 1 cup of blueberries, mashed up banana & nuts, or other filling of your choice. If you have 5 or 10 minutes extra (and some anxious helpers) do not add anything to the muffin batter before continuing with the next step.
• Line a muffin pan with liners and fill 2/3 to 3/4 of the way full with batter. If you didn't already add your filling, sprinkle 1 - 2 teaspoons of whatever you would like (from the list below or from your own creation) onto the top of each raw muffin in the pan. Then gently mix each one with a fork or spoon. Here are some options to consider for the fillings:- blueberries- diced strawberries- peeled and diced pears- applesauce- either diced or mashed up bananas and chopped walnuts- raisins and chopped pecans (I add an extra pinch of cinnamon to the muffins with this filling)- grated carrot and chopped walnuts- orange or lemon zest (only add 1/4 to 1/2 teaspoon of zest per individual muffin)- a mix of dried fruit bits- jelly
• After the filling has been mixed into each muffin slide the tray into the warm oven and bake for 10 - 15 minutes or until a toothpick comes out clean. Serve warm or at room temperature and freeze some for a later date. Enjoy!

HEALTHY WHOLE WHEAT APPLE MUFFINS

Steps:

• Preheat oven to 425°F (218°C)6. Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
• In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together until combined. Set aside. In a medium bowl, whisk the eggs, applesauce, maple syrup, oil, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, and then add the grated apple and pecans/walnuts. Fold everything together gently just until combined and no flour pockets remain. The batter is very thick.
• Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 17-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-14 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.

WHOLE WHEAT AND NUTS MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a large bowl, stir together the unbleached and whole wheat flours, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, stir together the yogurt, milk, and vanilla. Add the wet ingredients to the dry, and mix until just blended. Fold in the walnuts. Spoon batter into the prepared muffin cups.
• Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in the muffin pan on a wire rack.

WHOLE-WHEAT DATE NUT BREAD

Steps:

• Preheat oven to 350 degrees. Lightly coat a 9-by-5-inch loaf pan with oil. In a medium bowl, pour hot water over dates and let stand until slightly softened, about 5 minutes. Whisk in oil, egg, and vanilla. In another bowl, stir together flours, baking soda, salt, pecans, and brown sugar. Fold egg mixture into flour mixture until just combined. Pour batter into prepared pan and smooth the top with a spatula.
• Bake, rotating pan halfway through, until a tester inserted in center of loaf comes out clean, about 65 minutes. Let cool in pan on a wire rack, 20 minutes, then turn out bread and let cool completely. Wrap in parchment if giving as a gift, or slice and spread with Neufchatel and serve. (Loaf can be tightly wrapped and stored at room temperature up to 3 days.)

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.

WHOLE WHEAT RHUBARB OATMEAL MUFFINS

Steps:

• In a small bowl, whisk egg, buttermilk and oil together.
• In a large bowl, mix flour, oats, cinnamon, baking powder, baking soda, salt and brown sugar.
• Make a well in the dry ingredients and pour in the egg mixture. Stir until just combined.
• Fold in rhubarb and walnuts.
• Spoon batter into paper lined muffin tins. Bake at 350 degrees F. for 30 to 35 minutes. Makes about 18 large muffins.

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.