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.
WALNUT DATE MUFFINS
These walnut and date muffins make a hearty breakfast that you can prepare in advance.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 301 g
DATE-NUT BRAN MUFFINS
This excellent bran muffin recipe has been in Daria Burcar's family over 25 years. "They're incredibly moist and chock-full of healthy ingredients like raisins, dates and nuts," says the Rochester, Minnesota resident.
Provided by Taste of Home
Time 45m
Yield 2-1/2 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 206 calories, Fat 7g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 177mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 3g fiber), Protein 4g protein.
DATE MUFFINS
These muffins are perfect for Valentine's Day. "I love the idea of a 'date' muffin," Michael says.
Provided by Food Network
Time 1h10m
Yield 18 muffins
Number Of Ingredients 14
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.
SUGAR-FREE DATE NUT MUFFINS
"A delicious, moist muffin that uses dates as the only sweetening. Dates have essentially the same nutritional value as raisins, so these muffins are high in iron." Recipe is credited to Lori Morrison or Missiauga, Ontario and is from the La Leche League International Cookbook "Whole Foods for the Whole Family." Please note that despite the fact that these are technically sugar-free, dates, the sweetener in these muffins, are high in natural sugars, so diabetics, please be aware of this! Cook time includes soak time for dates but only includes cook time for 1 batch of muffins.
Provided by Roosie
Categories Quick Breads
Time 45m
Yield 16 muffins
Number Of Ingredients 9
Steps:
- Soak dates in boiling water for about 15-20 minutes- most of the liquid should absorb.
- Preheat oven to 400°F.
- In a seperate bowl, beat together eggs and oil.
- Blend together dry ingredients (except nuts) and stir until just moistened into egg mixture.
- Fold in dates and nuts.
- Pour into greased muffin tins and bake for about 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 147.2, Fat 5.5, SaturatedFat 1.1, Cholesterol 15.2, Sodium 87.6, Carbohydrate 22.8, Fiber 3.4, Sugar 11.6, Protein 4.3
DATE MUFFINS
A variation of an old family recipe and my daughter's favorite. These are addictive if you love dates! Use fresh whole dates for best results.
Provided by Jeannette
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease or line 10 cups of a muffin tin.
- Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Add dates, separating the pieces as you drop them into the flour mixture. Mix to coat.
- Whisk buttermilk, egg, and butter together in a small bowl. Fold buttermilk mixture into flour mixture until just combined.
- Spoon batter into prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted in the largest muffin comes out clean, about 15 minutes.
Nutrition Facts : Calories 145.8 calories, Carbohydrate 26.1 g, Cholesterol 25.7 mg, Fat 3.2 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 1.8 g, Sodium 218.2 mg, Sugar 10.9 g
WHOLE WHEAT DATE NUT MUFFINS
This is my latest favorite muffin recipe! I love to have healthy muffins on hand for a quick breakfast option. I freeze the muffins after they cool and reheat them for 1 minute in the microwave before eating.
Provided by julan
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 248.6 calories, Carbohydrate 38.7 g, Cholesterol 16.3 mg, Fat 9.4 g, Fiber 4.8 g, Protein 6.2 g, SaturatedFat 1 g, Sodium 218.6 mg, Sugar 17.5 g
DATE NUT MUFFINS
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
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.
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- Preheat the oven to 400°F. Grease the wells of a 12-cup muffin pan, or line with papers and grease the insides of the papers., In a large saucepan, combine the water, dates, sugar, butter, and vanilla.
- Cook over medium heat and bring to a boil, stirring often., Remove from the heat and stir in the cranberries, nuts, baking soda, salt, and eggs; mix thoroughly.
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- Grease 12 muffin cups. In a medium bowl stir together dates, boiling water, corn oil, and vanilla. In a small bowl stir together dates, boiling water, corn oil, vanilla. In a small bowl stir together flours, sugar, walnuts, and baking soda. Add to date mixture; stir just until flour mixture is moistened. Spoon mixture into prepared muffin cups.
- If desired, sprinkle muffins with oatmeal for decoration. Bake in 375 degree often for 25 minutes or until golden brown. Immediately remove from pan. Cool on wire rack or serve warm.
OLD-FASHIONED DATE-NUT BREAD - KING ARTHUR BAKING
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4.6/5 (197)Total Time 55 minsServings 16Calories 200 per serving
- Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan., Place the dates, butter, baking soda, salt, and brown sugar in a mixing bowl.
- Allow the mixture to cool for 15 minutes., Add the egg, vanilla, liquor, baking powder, and flour, beating gently until smooth.
- Stir in the walnuts., Pour the batter into the pan, gently tapping the pan on the counter to settle the batter., Bake the bread for 45 to 55 minutes, tenting the loaf gently with foil after 30 minutes, to prevent over-browning.
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5/5 (5)Total Time 35 minsCategory Diabetic Muffin RecipesCalories 160 per serving
- Whisk flour, bran cereal, baking soda, cinnamon and salt in a large bowl. Stir in dates and walnuts. Whisk egg, applesauce, brown sugar and oil in another bowl until smooth. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. (Do not overmix.) Spoon the batter into the prepared muffin cups.
- Bake the muffins until the tops are golden brown and spring back when touched lightly, 12 to 15 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool.
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