Prep 10 mins
Cook 25 mins
These are delicious! I got the recipe from an old '70s high-fiber cookbook. Try changing the nuts, or substituting raisins or apricots for the dates!
- 2 cups soy flour
- 1 cup nonfat dry milk powder
- 1⁄4 teaspoon salt
- 1 tablespoon baking powder
- 1 cup chopped almonds
- 1 cup chopped dates
- 3 eggs
- 3 tablespoons oil
- 1 grated orange, rind of
- 3⁄4 cup orange juice
- 3 tablespoons honey
- Preheat oven to 350 degrees F.
- Sift together, in a large mixing bowl, the soy flour, dry milk powder, salt and baking powder.
- Stir in the nuts and dates.
- In a second bowl, beat together the eggs, vegetable oil, orange rind, orange juice and honey.
- Add the egg-orange juice mixture to the dry ingredients and stir just until all the dry ingredients are moistened.
- Do not over stir.
- Spoon the batter into oiled or buttered muffin cups (2/3 full) and bake for 25 minutes, or until risen and slightly browned.
The muffins came out too dry and overcooked at 25 minutes. I liked the taste especially after I made a batch of frosting and applied liberally.
This recipe needs a little fine tuning. First up, the mixture is rather dry for a muffin mixture and needs more fluid. With the current amounts the mixture does not spread to fill the muffin tin. Second, due to the dry mix, 25 minutes is too long and the muffins tend to burn. Otherwise the taste of these muffins is fantastic so I would persevere with this recipe.