Date Nut 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

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

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

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



Date-Nut Bran Muffins image

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

2 cups All-Bran
1 cup crushed Shredded Wheat
1 cup boiling water
2-1/2 cups all-purpose flour
2 cups sugar
2-1/2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/2 cup canola oil
1 cup chopped dates
1 cup raisins
1 cup chopped walnuts

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



Date Muffins image

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

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pans
3 cups water, plus 1 cup cool water
2 cups chopped pitted dates
1 cup granulated sugar
1/2 cup packed dark brown sugar
1/3 cup molasses
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon kosher salt
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

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



Sugar-free Date Nut Muffins image

"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

1 1/2 cups boiling water
1 1/2 cups chopped dates
1 egg
2 tablespoons oil or 2 tablespoons melted butter
3/4 cup wheat germ
1/4 cup powdered milk
2 teaspoons baking powder
1 cup whole wheat flour
1/2 cup chopped nuts

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



Date Muffins image

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

1 ½ cups all-purpose flour
¼ cup white sugar
¾ teaspoon baking powder
½ teaspoon salt
⅛ teaspoon baking soda
½ cup pitted and chopped dates
1 cup buttermilk, at room temperature
1 egg, at room temperature
2 tablespoons butter, melted

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



Whole Wheat Date Nut Muffins image

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

1 serving cooking spray
1 cup buttermilk
⅓ cup honey
½ banana, mashed
¼ cup canola oil
1 egg
2 tablespoons egg white
1 teaspoon vanilla extract
2 ½ cups whole wheat flour
1 tablespoon baking powder
1 tablespoon flax seeds, or more to taste
½ teaspoon baking soda
½ teaspoon ground cinnamon, or more to taste
¼ teaspoon salt
18 dates, pitted and chopped, or more taste
½ cup chopped walnuts

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



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.

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