Sugar Free Date Nut Muffins Recipes

SUGARLESS FRUIT NUT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners. In a saucepan over medium-high heat, combine dates, raisins, prunes, and water. Boil for 5 minutes, then stir in butter and salt; set aside to cool.
• When fruit mixture is cool, transfer to a large bowl. Beat in eggs and vanilla. Stir together flour, baking soda and baking powder, then blend into fruit mixture. fold in nuts. Spoon into muffin cups 2/3 to 3/4 full.
• Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

DATE MUFFINS

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.

DATE NUT MUFFINS

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.

SUGAR-FREE DATE NUT MUFFINS

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.

NO SUGAR APPLE CINNAMON BLENDER MUFFINS

Steps:

• Place diced dates into blender and pour boiling water over. Allow to sit for 5 minutes then blend until smooth.
• Add diced apples and milk to the blender. Puree until smooth.
• Add remaining ingredients and puree until oats are well ground, scraping down sides of blender as needed.
• Line muffin tin with muffin papers and fill 2/3 full with batter, approximately 1/4 cup per muffin.
• Sprinkle each muffin with 1/2 tsp old-fashioned oats, if desired.
• Bake at 350 degrees Fahrenheit for 30-35 minutes, a toothpick inserted in the center of the muffin should come out clean.
• Enjoy!

SUGAR FREE CARROT CAKE MUFFINS

Steps:

• Preheat your oven to 325 and prep you muffin pans for nonstick.
• In a mixing bowl, use a whisk or a fork to combine together your cake mix, pudding mix, sugar free alternative, and cinnamon.
• Now in another bowl, mix together the eggs, water and oil.
• For the next step we will add the first bowl with the dry ingredients with the second bowl with the wet ingredients. Add half of the dry ingredients at a time stirring gently between additions. Do not over mix, simply mix until blended. Lastly, fold in any optional nuts.
• Bake this for 35-40 minutes or until a toothpick comes out clean. Allow the your cupcakes to cool before serving or frosting. However, you do not need to frost these as they are muffins. Thus, enjoy them any way that you would like to.

SUGARLESS DATE NUT MUFFINS

Steps:

• In a saucepan, combine dates, raisins, prunes, and water. Bring to a boil and boil 5 minutes. Stir in margarine and salt. Set aside to cool. Add remaining ingredients to fruit; stir just until dry ingredients are moistened.
• Line 2 mini muffin pans with paper muffin cups instead of greasing.
• Using a mini melon/icecream scoop +- 1ounce
• spoon mixture into mini-muffin pans Bake at 350 degrees for 15 minutes (if desired, bake in a 11" x 7" x 2" baking pan for 30 minutes). Yield: 56 mini muffins
• Diabetic Exchanges: One mini-muffin equals, 1/2 fruit, 1 fat, 1/2 starch; also 94 calories, 52 mg sodium, 14 mg cholesterol, 12 gm carbohydrate, 2 gm protein, 4 gm fat.
• SOURCE: Fern Albertson, Spokane, WA Country Woman Magazine Sept/Oct 92