Gluten Free Date Pecan Muffins Recipes

DATE AND PECAN SLICE (CAN BE GLUTEN-FREE)

Date and Pecan Slice (Can Be Gluten-Free) image

A quick and easy slice to make that is great for morning or afternoon tea. Replace the regular flour with a blended gluten-free self-raising flour and use a gf icing sugar to make this slice suitable for a gluten-free diet. Recipe uses metric cup and spoon measurements

Provided by Jubes

Categories Bar Cookie

Time 50m

Yield 24 squares, 24 serving(s)

Number Of Ingredients 11

Ingredients

1 cup self-raising flour or 1 cup gluten-free blended self-raising flour
1/2 cup raw sugar
1/2 cup desiccated coconut
1/2 cup dried dates, finely chopped
1/2 cup pecans, finely chopped
125 g butter, melted
1 tablespoon golden syrup
1 egg, lightly beaten
1 1/2 cups icing sugar
20 g butter, softened
2 tablespoons lemon juice

Steps:

Grease and line and 18x28 cm slice pan with baking paper- cover base and extend up sides of the pan.
Preheat oven to 160°C.
Mix all slice base ingredients in a mixing bowl.
Press mixture into the prepared pan and bake for 25 minutes, or until golden. Remove from oven and cool in the pan.
To make the icing- sift the icing sugar into a bowl and stir in the butter and enough lemon juice to make a smooth icing.
Lift the cooled slice from the pan.
Spread with the lemon icing. You can decorate top with some fine zest of lemon or finely diced pecans.
Cut into 24 slices to serve.

Nutrition Facts : Calories 145.1, Fat 7.3, SaturatedFat 3.8, Cholesterol 20.7, Sodium 117.9, Carbohydrate 19.9, Fiber 0.8, Sugar 14.5, Protein 1.2

DATE MUFFINS

Date Muffins image

Delightfully different and studded with dates and walnuts, these quick muffins from Judy Cunningham in Max, North Dakota round out any autumn meal and are also great with coffee or as a snack. TIP: FROZEN MUFFINS STAY DELICIOUS FOR UP TO 3 MONTHS.

Provided by Taste of Home

Time 40m

Yield 8 muffins.

Number Of Ingredients 10

Ingredients

1/2 cup chopped dates
1/2 cup boiling water
1/4 cup shortening
1/2 cup sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 cup chopped walnuts

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.

Nutrition Facts : Calories 224 calories, Fat 9g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 112mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

GLUTEN-FREE CARAMEL PECAN UPSIDE-DOWN MUFFINS

Gluten-Free Caramel Pecan Upside-Down Muffins image

With Bisquick® Gluten Free mix, you need just 15 minutes to get these muffins in the oven. Served warm, they're irresistible!

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 35m

Yield 12

Number Of Ingredients 9

Ingredients

6 tablespoons butter or margarine, melted
1/4 cup packed brown sugar
1/2 cup chopped pecans
1 1/3 cups Bisquick™ Gluten Free mix
1/3 cup granulated sugar
1/4 cup butter, melted
1/2 cup milk
3 eggs, beaten
1/2 teaspoon ground cinnamon

Steps:

Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray (without flour).
In small bowl, mix 6 tablespoons butter, the brown sugar and pecans. Divide mixture evenly among muffin cups. In medium bowl, stir remaining ingredients until soft dough forms. Drop spoonfuls of dough into each muffin cup.
Bake 12 to 14 minutes or until toothpick inserted in center comes out clean. Turn pan upside down onto cookie sheet; leave pan over muffins 2 to 3 minutes to allow brown sugar mixture to drizzle over muffins. Remove pan; replace any topping left in pan on muffin tops. Serve warm.

Nutrition Facts : Calories 230, Carbohydrate 23 g, Cholesterol 80 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 12 g, TransFat 0 g

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