Date And Apricot Bran Muffins Recipes
DATE AND APRICOT BRAN MUFFINS
Make and share this Date and Apricot Bran Muffins recipe from Food.com.
Provided by Irmgard
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Stir together the flour, bran, brown sugar, baking powder and cinnamon.
- In a separate bowl, beat the egg lightly.
- Stir in the mashed banana, molasses, butter and milk.
- Stir the flour mixture into the milk mixture just until blended.
- Mix in the dates and apricots.
- Spoon the batter into greased muffin cups.
- Bake in a preheated 400 degree F oven for 20 to 25 minutes.
Nutrition Facts : Calories 203.9, Fat 6.5, SaturatedFat 3.8, Cholesterol 33.3, Sodium 159.2, Carbohydrate 35.9, Fiber 2.8, Sugar 18.2, Protein 3.4
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.
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