Publisher Photo
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

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 bowl, combine dates and pecans; add 2 tablespoons flour. Toss to coat; set aside. In a mixing owl, 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 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 saucepan, combine glaze ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins. Yield: 16 muffins.
Originally published as Citrus Date Muffins in Best of Country Breads 2000, p17

Nutritional Facts

1 each: 299 calories, 16g fat (4g saturated fat), 27mg cholesterol, 135mg sodium, 37g carbohydrate (23g sugars, 1g fiber), 3g protein.

  • 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
  1. In a bowl, combine dates and pecans; add 2 tablespoons flour. Toss to coat; set aside. In a mixing owl, 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 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.
  2. Meanwhile, in a saucepan, combine glaze ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins. Yield: 16 muffins.
Originally published as Citrus Date Muffins in Best of Country Breads 2000, p17

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