Total TimePrep: 25 min. Bake: 15 min.
- 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
- 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 Facts1 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.
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)