Candied Walnut Date Muffins Recipes

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DATE MUFFINS



Date Muffins image

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

1/2 cup chopped dates
1/2 cup boiling water
1/4 cup shortening
1/2 cup sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 cup chopped walnuts

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.

WALNUT DATE MUFFINS



Walnut Date Muffins image

Make and share this Walnut Date Muffins recipe from Food.com.

Provided by TattooedMamaof2

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 12

3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/3 cup brown sugar, packed
1 3/4 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/3 cup light molasses
6 tablespoons canola oil
2 large eggs
1 1/4 cups walnuts, coarsely chopped
1 cup pitted dates, coarsely chopped

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.

Nutrition Facts : Calories 307, Fat 16.5, SaturatedFat 1.8, Cholesterol 36.7, Sodium 225.5, Carbohydrate 37.8, Fiber 3.2, Sugar 20.9, Protein 5.5

DATE NUT MUFFINS



Date Nut Muffins image

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

1 1/2 cups chopped dates
3 cups hot water
3/4 cup butter (1 1/2 sticks) or 3/4 cup margarine (1 1/2 sticks)
1 1/2 cups sugar
1 1/2 cups water
1 cup pecan pieces
2 extra large eggs
1 1/2 teaspoons baking soda
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 3/4 cups all-purpose flour

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.

CANDIED WALNUT DATE MUFFINS



Candied Walnut Date Muffins image

Treat your family to these muffins that are made with walnuts and dates - a delicious bread recipe.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 12

Number Of Ingredients 11

3/4 cup buttermilk
1/4 cup vegetable oil
1/4 cup mild-flavor (light) molasses
1 egg
1 1/2 cups Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon grated orange peel
1/2 teaspoon salt
3/4 cup chopped glazed walnuts
3/4 cup chopped pitted dates

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper cups with cooking spray.
  • In large bowl, beat buttermilk, oil, molasses and egg with fork or wire whisk until well mixed. Stir in flour, brown sugar, baking soda, orange peel and salt just until moistened (batter will be lumpy). Stir in walnuts and dates. Divide batter evenly among muffin cups, filling full.
  • Bake 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack. Serve warm or cool.

Nutrition Facts : Calories 240, Carbohydrate 36 g, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 240 mg

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