Prep 15 mins
Cook 30 mins
"A delicious, moist muffin that uses dates as the only sweetening. Dates have essentially the same nutritional value as raisins, so these muffins are high in iron." Recipe is credited to Lori Morrison or Missiauga, Ontario and is from the La Leche League International Cookbook "Whole Foods for the Whole Family." Please note that despite the fact that these are technically sugar-free, dates, the sweetener in these muffins, are high in natural sugars, so diabetics, please be aware of this! Cook time includes soak time for dates but only includes cook time for 1 batch of muffins.
- 1 1⁄2 cups boiling water
- 1 1⁄2 cups chopped dates
- 1 egg
- 2 tablespoons oil or 2 tablespoons melted butter
- 3⁄4 cup wheat germ
- 1⁄4 cup powdered milk
- 2 teaspoons baking powder
- 1 cup whole wheat flour
- 1⁄2 cup chopped nuts
- Soak dates in boiling water for about 15-20 minutes- most of the liquid should absorb.
- Preheat oven to 400°F.
- In a seperate bowl, beat together eggs and oil.
- Blend together dry ingredients (except nuts) and stir until just moistened into egg mixture.
- Fold in dates and nuts.
- Pour into greased muffin tins and bake for about 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
These are so good, and actually pretty satisfying. I like that they're not too sweet too, but once and a while you get a good chunk of date...
These are satisfying and sweet but carb counters must check out the carbs, despite the catchy title that they are "sugar free"....diabetics will have to count them into their daily allowance.....dates have a sugar count.....guess that's why they are so good!!
These are great! I was actually surprised at how much we enjoyed these. I guess it was because there was no added sweetner and I thought my husband would think them too twig & brush like. But he loved them as did I. Great sweet flavor. They don't rise much and therefore look more rustic. But wonderful!!