Date Muffins Recipe
Date Muffins Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

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 mixing 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.
Originally published as Date Muffins in Cooking for 2 Fall 2006, p56
  • 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
  1. Place dates in a small bowl and add boiling water; let stand for 10 minutes (do not drain). Meanwhile, in a small mixing bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg.
  2. 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.
  3. 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.
Originally published as Date Muffins in Cooking for 2 Fall 2006, p56
Nutritional Facts

1 each: 224 calories, 9g fat (2g saturated fat), 27mg cholesterol, 112mg sodium, 33g carbohydrate (20g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 fruit.



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MY REVIEW
elsnana User ID: 4259260 54824
Reviewed Sep. 26, 2010

"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)"

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