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.
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.
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
JUDY'S DATE MUFFINS
From TOH muffin booklet. Submitted by Judy C. I am saving this recipe for the fall season as I just think it will go great with that season. I love dates and these just seem really simple to throw together. It states these muffins can be frozen up to 3 months too. Another tip offered is to spray your paper liners with non-stick spray and then the liners peel off very easily without leaving crumbs behind. Hmmmm.
Provided by HokiesMom
Categories Quick Breads
Time 35m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 10
Steps:
- Place dates in a small bowl and add boiling water, let stand 10 minutes (do not drain!).
- Meanwhile in a small mixing bowl, beat shortening and sugar until crumbly, about 2 minutes then beat in egg until well mixed.
- Add dates and beat on low speed until blended.
- Combine the flour, baking powder, baking soda and cinnamon and then stir into date mixture with a wooden spoon just until blended.
- Stir in the walnuts.
- Fill paper-lined muffin cups two-thirds full.
- Bake at 350F for 15-20 minutes or until toothpick comes out clean.
- Cool for 5 minutes before removing to wire rack to cool completely.
Nutrition Facts : Calories 226.8, Fat 9.6, SaturatedFat 2, Cholesterol 26.4, Sodium 111, Carbohydrate 33.5, Fiber 1.6, Sugar 19.7, Protein 3.2
JUDY'S PUMPKIN MUFFINS
These muffins are so easy! One can of pumpkin makes 36 muffins. So inexpensive, and super yummy!
Provided by Hope Clayton
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 36 muffin cups.
- Whisk self-rising flour, 2 1/2 cups sugar, and pumpkin pie spice in a large bowl; stir pumpkin, eggs, and vegetable oil into dry ingredients until batter is smooth. Scoop batter into prepared muffin cups. Stir 2 tablespoons sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the muffins.
- Bake in the preheated oven until muffins are lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 142.5 calories, Carbohydrate 23.7 g, Cholesterol 20.7 mg, Fat 4.8 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 168.8 mg, Sugar 15.1 g
ORANGE DATE MUFFINS
"Anyone who likes dates and the flavor of orange will think these moist muffins are a treat," confirms Rosella Peters of Gull Lake, Saskatchewan. "I get compliments each time I serve them."
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine the dry ingredients. Combine eggs, orange juice and butter; mix well. Stir into dry ingredients just until moistened. Fold in dates, walnuts and orange zest. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter., Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 251 calories, Fat 8g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 224mg sodium, Carbohydrate 41g carbohydrate, Fiber 3g fiber), Protein 5g protein.
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.
APPLE DATE MUFFINS
As a child I always loved when my grandmother made her date nut bread...This recipe comes a very close second in favorite recipes from Grammie...However, Grammie didn't know about the food pyramid or healthy eating...I've adapted many of her recipes to include healthier ingredients and this is one of them
Provided by CookinwithGas
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a lg bowl combine the whole wheat and all purpose flours, bran, baking powder, baking soda and cinnamon. Stir in the dates.
- In another bowl, beat the egg substitute with sugar and oil until well mixed, then stir in the milk and apple.
- Pour into the flour mixture and stir just enough to moisten, being careful not to overmix.
- Spoon into nonstick or paper-lined medium muffin tins, filling almost to the top.
- Bake in the preheated 375°F oven for about 20 minute or until firm to the touch.
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