Date And Raisin Muffins Recipes

DATE MUFFINS

Steps:

• 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.

DATE AND RAISIN MUFFINS

Steps:

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

DATE-NUT BRAN MUFFINS

Steps:

• In a large bowl, combine the cereals and boiling water; let stand for 5 minutes. In another large bowl, combine the flour, sugar, baking soda and salt. In a small bowl, combine the eggs, buttermilk and oil. Stir cereal and buttermilk mixtures into dry ingredients just until blended. Fold in the dates, raisins and walnuts. , Fill paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

WALNUT DATE MUFFINS

Steps:

• Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners. In a large bowl, whisk together the flours, brown sugar, pumpkin-pie spice, baking soda, and salt.
• In a separate bowl combine milk, molasses, oil, and eggs; stir into dry ingredients, mixing just until moistened. Fold in walnuts and dates.
• Divide batter evenly among muffin cups. Bake until a toothpick inserted in center of a muffin comes out clean, 20 to 23 minutes. Cool 5 minutes in pan, and then remove and cool to room temperature.

DATE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease or line 10 cups of a muffin tin.
• Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Add dates, separating the pieces as you drop them into the flour mixture. Mix to coat.
• Whisk buttermilk, egg, and butter together in a small bowl. Fold buttermilk mixture into flour mixture until just combined.
• Spoon batter into prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted in the largest muffin comes out clean, about 15 minutes.

RAISIN OR DATE BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Blend together flour, baking powder, baking soda and salt.
• Blend in bran, brown sugar and raisins or dates.
• Mix a well in the centre of dry ingredients.
• Combine and add egg, milk and vegetable oil.
• Stir only until combined.
• Fill paper lined muffin cups 2/3 full.
• Bake for 20 to 25 minutes.

BANANA-DATE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin pan with non-stick spray or line with paper muffin liners. Sift together the flour, baking powder, cinnamon and salt; set aside.
• In a medium bowl, cream together the sugar, margarine and egg with an electric mixer until light and fluffy. Mix in bananas, vanilla, cereal and dates. Blend in dry ingredients until just incorporated. Spoon into prepared muffin cups to about 2/3 full.
• Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan over a wire rack for at least 10 minutes before removing muffins from the pan.

RAISIN BRAN MUFFINS

Steps:

• Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
• Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.