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Date Muffins Recipe

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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.

This recipe is:

Diabetic Friendly

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Date Muffins Recipe

Prep: 25 min. Bake: 15 min.

Yield: 8 Servings

25 15 40

Ingredients

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

Directions

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. Yield: 8 muffins.

Nutritional Facts 1 muffin equals 224 calories, 9 g fat (2 g saturated fat), 27 mg cholesterol, 112 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 fruit.

Originally published as Date Muffins in Cooking for 2 Fall 2006, p56

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

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Date Muffins

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(1-1) of 1 reviews

Reviewed on Sep. 26, 2010 by elsnana

I made these muffins because we love dates & they turned out great! I think the next time I will add a few extra dates that haven't been soaked. Also because my husband needs to watch his cholesterol I used non-hydrogenated margerine instead of shortening & 1/4 cup egg substitute instead of the egg. I used about 2/3 cup unbleached flour & 1/3 cup whole wheat flour Instead of the all purpose flour. That worked fine & think the next time I will try 1/2 of each. We also like cinnamon, so I used 3/4 tsp. They were so good that I plan on using them at my B&B. I haven't tried freezing them yet because there weren't any left to freeze ( I made 7 large muffins)