Date and Raisin Muffins

A dark, moist old-fashioned muffin, full of fruit. A recipe from a torn and tattered 1984 magazine insert of "Old Family Favourites". I usually double the batch and freeze some for a quick breakfast on the go.

• Ready In: 1 hr 5 mins
• Yields: 12 muffins

Ingredients

• 3⁄4 cup raisins
• 3⁄4 cup dates, chopped
• 1 1⁄2 cups water
• 1⁄2 butter
• 2⁄3 cup brown sugar
• 1  egg
• 1  teaspoon vanilla
• 1 1⁄2 cups all-purpose flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt

Directions

1. In saucepan, combine raisins, dates and water. Boil gently, uncovered, for 20 minutes, let cool for a few minutes.
2. Cream together butter and sugar, beat in egg and vanilla.
3. Add fruit and its liquid.
4. Combine flour, baking powder, soda and salt, stir into fruit mixture, mixing well.
5. Spoon into greased or paper-lined muffin tins, filling 3/4 full.
6. Bake at 350°F for 20 -25 minutes.