Honeycarrotanddatemuffins Recipes
HONEY CARROT AND DATE MUFFINS
I can't count the number of times I have made these delicious gluten-free muffins. They are quick, easy, and absolutely scrumptious. I used to "make a date" with my carrot grater on many a lazy Saturday afternoon, and make a quadruple batch to take for snacks at work; and there were many grateful snouts. These muffins freeze really well. But I prefer the "straight out of the oven and gobble" approach. The piggy in me always feels like this is the way to get the most "bang for your buck" with gluten free baking. Straight out of the oven, these muffins are moist, springy and just perfect. They have such a rich flavour that they don't need any spread. In fact, I have had some people tell me they are a little too rich after consuming 3 or 4! Make a date with these muffins and you won't be disappointed.
Provided by The Blender Girl
Categories Quick Breads
Time 25m
Yield 8 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 180C/350°F.
- Sift flours, baking powder and salt and mix evenly.
- Melt the honey in a small saucepan on low heat.
- Put in an electric mixer, or use a hand blender with a mixing bowl; add the eggs, milk, and oil and gently mix together. Blend in the honey.
- Keep the mixer running, and gradually add in the dry ingredients - mix thoroughly.
- Fold in the carrots and dates, and put into well greased muffin tins, and bake for about 20 minutes. This mix makes about 8 large muffins.
Nutrition Facts : Calories 319.2, Fat 9.3, SaturatedFat 1.5, Cholesterol 48.6, Sodium 262.7, Carbohydrate 56.9, Fiber 3, Sugar 30.1, Protein 4.7
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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