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Citrus Date Muffins Recipe

These cake-like muffins have a nice balance of chewy dates and crunchy pecans. A sweet orange glaze is the perfect complement to the mild-flavored muffin.

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Citrus Date Muffins Recipe

Prep: 20 min. Bake: 20 min.

Yield: 16 Servings

20 20 40

Ingredients

1/2 cup chopped dates
1/2 cup chopped pecans
2 tablespoons plus 2 cups all-purpose flour, divided
1 cup shortening
1 cup sugar
2 eggs
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk
GLAZE:
1/2 cup sugar
1/4 to 1/3 cup orange juice
2 teaspoons grated orange peel

Directions

In a small bowl, combine dates and pecans; add 2 tablespoons flour. Toss to coat; set aside. In a large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the baking soda, salt and remaining flour; add to creamed mixture alternately with buttermilk. Fold in the date mixture (batter will be stiff).
Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Meanwhile, in a small saucepan, combine glaze ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins. Yield: 16 muffins.

Nutritional Facts 1 serving (1 each) equals 299 calories, 16 g fat (4 g saturated fat), 27 mg cholesterol, 135 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Citrus Date Muffins in Best of Country Breads , p17

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas