Honey Carrot And Date Muffins Recipes

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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

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.

HONEY CARROT AND DATE MUFFINS



Honey Carrot and Date Muffins image

I can't count the number of times I have made these delicious gluten-free muffins. They are quick, easy, and absolutely scrumptious. I used to "make a date" with my carrot grater on many a lazy Saturday afternoon, and make a quadruple batch to take for snacks at work; and there were many grateful snouts. These muffins freeze really well. But I prefer the "straight out of the oven and gobble" approach. The piggy in me always feels like this is the way to get the most "bang for your buck" with gluten free baking. Straight out of the oven, these muffins are moist, springy and just perfect. They have such a rich flavour that they don't need any spread. In fact, I have had some people tell me they are a little too rich after consuming 3 or 4! Make a date with these muffins and you won't be disappointed.

Provided by The Blender Girl

Categories     Quick Breads

Time 25m

Yield 8 muffins

Number Of Ingredients 12

3/4 cup white rice flour
3/4 cup brown rice flour
1 teaspoon xanthan gum
2 teaspoons gluten free baking powder
1/2 teaspoon gluten free baking soda
1/2 teaspoon fine celtic salt
1 cup grated carrot (about 2 medium carrots)
1 cup pitted chopped dates
1/4 cup organic grapeseed oil
1/2 cup raw honey
1/2 cup organic soy milk, hemp milk or 1/2 cup rice milk
2 organic eggs

Steps:

  • Preheat oven to 180C/350°F.
  • Sift flours, baking powder and salt and mix evenly.
  • Melt the honey in a small saucepan on low heat.
  • Put in an electric mixer, or use a hand blender with a mixing bowl; add the eggs, milk, and oil and gently mix together. Blend in the honey.
  • Keep the mixer running, and gradually add in the dry ingredients - mix thoroughly.
  • Fold in the carrots and dates, and put into well greased muffin tins, and bake for about 20 minutes. This mix makes about 8 large muffins.

Nutrition Facts : Calories 319.2, Fat 9.3, SaturatedFat 1.5, Cholesterol 48.6, Sodium 262.7, Carbohydrate 56.9, Fiber 3, Sugar 30.1, Protein 4.7

HONEY CARROT AND DATE MUFFINS



HONEY CARROT AND DATE MUFFINS image

Categories     Fruit     Bake     Kid-Friendly     Quick & Easy     Wheat/Gluten-Free     Muffin     Healthy

Yield makes 8

Number Of Ingredients 13

¾ cup white rice flour
¾ cup brown rice flour
1 tsp xanthan
2 tsp gluten free baking powder
½ tsp gluten free baking soda
½ tsp fine Celtic salt
1 cup grated carrots - about 2 medium
carrots
1 cup pitted chopped dates
¼ cup organic grapeseed oil
½ cup raw honey
½ cup organic soy milk, hemp milk or rice milk
2 organic eggs

Steps:

  • 1. Preheat oven to 180C/350F. 2. Sift flours, baking powder and salt and mix evenly. 3. Melt the honey in a small saucepan on low heat. 4. Put in an electric mixer, or use a hand blender with a mixing bowl; add the eggs, milk, and oil and gently mix together. Blend in the honey. 5. Keep the mixer running, and gradually add in the dry ingredients - mix thoroughly. 6. Fold in the carrots and dates, and put into well greased muffin tins, and bake for about 20 minutes. This mix makes about 8 large muffins.

GRANDMA'S HONEY MUFFINS



Grandma's Honey Muffins image

I can remember my Grandma Wheeler making these delicious muffins-we'd eat them nice and warm, fresh from the oven! She was a "pinch of this and handful of that" kind of cook, so getting the ingredient amounts correct for the recipe was a challenge. Now it's a family treasure! -Darlis A. Wilfer, West Bend, Wisconsin

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 8

2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 large egg, room temperature
1 cup 2% milk
1/4 cup butter, melted
1/4 cup honey

Steps:

  • Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

Nutrition Facts : Calories 179 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

CARROT AND HONEY MUFFINS



Carrot and Honey Muffins image

Make and share this Carrot and Honey Muffins recipe from Food.com.

Provided by Jogreen

Categories     Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 9

2 cups flour
2 teaspoons baking soda
1 teaspoon mixed spice
1/2 cup raw sugar
1/2 cup liquid honey
1/2 cup raisins
2 1/2 cups grated carrots
3 eggs
1 cup oil

Steps:

  • Mix flour, baking soda & spice together.
  • Stir in sugar.
  • Make a well in mixture and add honey.
  • Add carrot & raisins.
  • Beat the oil and eggs together and add to the mixture.
  • Stir just to moisten. Do not overmix.
  • Add mix evenly to a 12 hole muffin pan.
  • Bake at 200'C for 20 minutes.
  • Remove from oven and allow to cool in muffin pans for 10 minutes before turning out onto a wire rack.

Nutrition Facts : Calories 357.4, Fat 19.7, SaturatedFat 3.1, Cholesterol 52.9, Sodium 244.7, Carbohydrate 42.9, Fiber 1.5, Sugar 24.7, Protein 4.2

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