Recipe by HokiesMom
From TOH muffin booklet. Submitted by Judy C. I am saving this recipe for the fall season as I just think it will go great with that season. I love dates and these just seem really simple to throw together. It states these muffins can be frozen up to 3 months too. Another tip offered is to spray your paper liners with non-stick spray and then the liners peel off very easily without leaving crumbs behind. Hmmmm.
Top Review by CoffeeB
Wowzer..these sure are tasty and not overly sweet. I love having muffins on hand in the freezer for pulling out as my mid-afternoon snack. The dates were a welcome addition and something I wish I incorporated more into my recipes. I did omit the walnuts, although I'm sure they'd be a nice addition. I did up the amount of cinnamon (you know me) to 3/4 t's. I should mention too that I chose not to use paper liners. Made for SweetTraditions Tag.~
- 118.29 ml dates, chopped
- 118.29 ml boiling water
- 59.14 ml shortening
- 118.29 ml sugar
- 1 egg
- 236.59 ml all-purpose flour
- 2.46 ml baking powder
- 2.46 ml baking soda
- 2.46 ml ground cinnamon
- 59.14 ml walnuts, chopped
Directions See How It's Made
- Place dates in a small bowl and add boiling water, let stand 10 minutes (do not drain!).
- Meanwhile in a small mixing bowl, beat shortening and sugar until crumbly, about 2 minutes then beat in egg until well mixed.
- Add dates and beat on low speed until blended.
- Combine the flour, baking powder, baking soda and cinnamon and then stir into date mixture with a wooden spoon just until blended.
- Stir in the walnuts.
- Fill paper-lined muffin cups two-thirds full.
- Bake at 350F for 15-20 minutes or until toothpick comes out clean.
- Cool for 5 minutes before removing to wire rack to cool completely.