Molasses Date Muffins Recipes

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MOLASSES BRAN MUFFINS



Molasses Bran Muffins image

This is a muffin recipe that my great-grandmother always made. It makes a great tasting moist muffin.

Provided by Mindy

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 9

1 cup all-purpose flour
1 ½ teaspoons baking soda
¼ teaspoon salt
1 ¼ cups skim milk
½ cup molasses
1 egg, beaten
2 tablespoons vegetable oil
2 cups bran flakes cereal
½ cup raisins

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan.
  • In a medium bowl, sift together flour, baking soda, and salt.
  • In a separate medium bowl, mix skim milk, molasses, egg, and vegetable oil. Mix in the bran cereal. Thoroughly stir in the flour mixture. Transfer to the prepared muffin pan.
  • Bake 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.

Nutrition Facts : Calories 148.3 calories, Carbohydrate 28.8 g, Cholesterol 16 mg, Fat 3 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 0.5 g, Sodium 263.7 mg, Sugar 13.9 g

DATE MUFFINS



Date Muffins image

These muffins are perfect for Valentine's Day. "I love the idea of a 'date' muffin," Michael says.

Provided by Food Network

Time 1h10m

Yield 18 muffins

Number Of Ingredients 14

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pans
3 cups water, plus 1 cup cool water
2 cups chopped pitted dates
1 cup granulated sugar
1/2 cup packed dark brown sugar
1/3 cup molasses
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon kosher salt
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Steps:

  • Preheat the oven to 375˚ F. Butter 18 muffin cups and line with paper liners. In a medium saucepan, bring about 3 cups water to a boil over medium heat. Put the chopped dates in a medium bowl and cover with the hot water. Let the dates soften, about 10 minutes.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffy, 5 to 8 minutes. Add the 1 cup cool water, molasses, eggs, vanilla and salt; beat briefly to combine (the mixture may look curdled and runny).
  • In another medium bowl, sift together the flour, baking soda, cinnamon, ginger and cloves. Add the dry ingredients to the wet ingredients and stir until just combined (do not overmix).
  • Drain the dates, discarding the liquid, and spread them out on a baking sheet to cool. Flatten the dates with the back of a spoon to crush any larger pieces. When cooled, stir the dates into the batter.
  • Divide the batter among the muffin cups, filling them almost to the top. Bake in the middle of the oven until the muffins are golden brown and spring back when gently pressed, 20 to 27 minutes. Let cool 10 minutes in the pan, then transfer the muffins to a rack to cool completely.

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.

WALNUT DATE MUFFINS



Walnut Date Muffins image

These walnut and date muffins make a hearty breakfast that you can prepare in advance.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 40m

Number Of Ingredients 12

3/4 cup whole-wheat flour, spooned and leveled
3/4 cup all-purpose flour, spooned and leveled
1/3 cup packed light-brown sugar
1 3/4 teaspoons pumpkin-pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/3 cup light (mild) molasses
6 tablespoons light olive, canola, or safflower oil
2 large eggs
1 1/4 cups walnuts, coarsely chopped
1 cup pitted dates, coarsely chopped

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.

Nutrition Facts : Calories 301 g

OLD-FASHIONED MOLASSES MUFFINS



Old-Fashioned Molasses Muffins image

The spicy aroma of these muffins in the oven is truly mouthwatering! I've fixed batches for Christmas breakfast...frozen more to snack on later...and sent plenty to school with our youngsters.

Provided by Taste of Home

Time 30m

Yield 9 muffins.

Number Of Ingredients 9

1-1/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon each ground ginger, cinnamon and nutmeg
1/4 teaspoon salt
1 egg
1/2 cup water
1/4 cup vegetable oil
1/4 cup molasses

Steps:

  • In a large bowl, combine the dry ingredients. In another bowl, beat egg, water, oil and molasses. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 172 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 146mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

MOLASSES MUFFINS WITH FLAX AND DATES



Molasses Muffins with Flax and Dates image

Provided by Nancy Clark

Categories     Breakfast     Brunch     Dessert     Bake     Vegetarian     Low Cal     Mother's Day     New Year's Day     Date     Healthy     Molasses     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 muffins

Number Of Ingredients 9

1 egg (or substitute) or 2 egg whites
1/3 cup (115 g) molasses
1 cup (240 ml) buttermilk (or 1 cup milk mixed with 1 teaspoon vinegar)
3/4 cup (120 g) ground flaxseed meal
1/2 teaspoon salt
1 cup (175 g) chopped dates
1 1/2 cups (210 g) flour, preferably half whole wheat and half white
1 teaspoon baking soda
Optional: 1/2 teaspoon cinnamon; 1 teaspoon grated orange rind; 1 teaspoon vanilla extract

Steps:

  • 1. Preheat the oven to 350 °F (180 °C), and prepare 12 muffin cups with papers or cooking spray.
  • 2. In a large bowl, mix together the egg, molasses, buttermilk, flax, and salt, and add the dates to the batter.
  • 3. In a separate bowl, mix together the flour and baking soda (and cinnamon).
  • 4. Gently stir the flour mixture (and orange rind and vanilla) into the egg mixture.
  • 5. Fill the muffin cups 2/3 full. Bake for 18 to 20 minutes or until a toothpick inserted near the center comes out clean.

DATE AND MAPLE SYRUP MUFFINS



Date and Maple Syrup Muffins image

I made these today, and we're enjoying them very much. Not having any wholemeal SR flour, I used white cake flour. Recipe is from Australian Good Taste magazine, November 1998.

Provided by Soobeeoz

Categories     Breakfast

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

melted butter, for greasing
100 g butter, cubed
200 g pitted dried dates, finely chopped
125 ml pure maple syrup
125 ml water
250 ml milk
400 g wholemeal self-rising flour
1 teaspoon mixed spice
2 eggs, lightly whisked
60 ml pure maple syrup, extra
extra butter, at room temperature to serve

Steps:

  • Preheat oven to 200°C Brush 12 medium, 80mls (1/3 cup) muffin pans with the melted butter to grease.
  • Place the butter, dates, maple syrup and water in a small saucepan. Cover and heat over medium heat for 6 minutes, stirring Occasionally, or until the butter has melted. (See microwave tip at end of directions.)
  • Remove from the heat and stir in the milk.
  • Sift together flour and mixed spice in large bowl and return husks to bowl.
  • Add date mixture and eggs and stir with a large metal spoon until just combined. Don't overmix - the mixture should be lumpy.
  • Spoon mixture evenly into the greased muffin pans and bake in preheated oven for 20-25 minutes or until browned and cooked through when tested with a skewer.
  • Turn muffins onto a wire rack and brush the tops with some of the extra maple syrup. Serve with the extra butter and drizzled with the remaining extra maple syrup.
  • Notes & tips.
  • Note: These muffins are great eaten hot from the oven, but are just as delicious at room temperature. They will keep well in an airtight container for up to 2 days. To reheat, place on baking tray, cover with foil and place in oven preheated to 180°C for 10 minutes.
  • Microwave tip: place butter, dates, maple syrup and water in a medium heat-resistant, microwave-safe bowl or jug. Cover and cook for 2-3 minutes on Medium-High/650watts/70% or until the butter has melted.

WALNUT DATE MUFFINS



Walnut Date Muffins image

Make and share this Walnut Date Muffins recipe from Food.com.

Provided by TattooedMamaof2

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 12

3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/3 cup brown sugar, packed
1 3/4 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/3 cup light molasses
6 tablespoons canola oil
2 large eggs
1 1/4 cups walnuts, coarsely chopped
1 cup pitted dates, coarsely chopped

Steps:

  • Preheat oven to 400°F Line a muffin tin with paper cups. In a large bowl, whisk together the flours, brown sugar, pumpkin pie spice, baking soda and salt.
  • In a seperate bowl combine milk, molasses, oil and eggs; stir into dry ingredients, mixing just until moist. Fold in the walnuts and dates.
  • Divide batter among the muffin cups evenly. Bake until a toothpick comes out clean, 20-23 minutes. Cool 5 minutes in the pan, remove from pan to cool completely.

Nutrition Facts : Calories 307, Fat 16.5, SaturatedFat 1.8, Cholesterol 36.7, Sodium 225.5, Carbohydrate 37.8, Fiber 3.2, Sugar 20.9, Protein 5.5

GINGER DATE MUFFINS



Ginger Date Muffins image

Categories     Bread     Egg     Ginger     Breakfast     Brunch     Bake     Quick & Easy     Date     Winter     Molasses     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 muffins

Number Of Ingredients 10

1 1/4 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
6 tablespoons unsulfured molasses
1 3/4 cups packed pitted dates (about 10 ounces)
1 1/2 sticks (3/4 cup) unsalted butter, softened
6 tablespoons packed dark brown sugar

Steps:

  • Preheat oven to 400°F. and butter twelve 1/3-cup muffin cups.
  • Into a bowl sift together flour, ginger, baking powder, baking soda, and salt. In a small bowl whisk together egg and molasses until combined. Coarsely chop dates. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in flour and egg mixtures until just combined and stir in dates. Divide batter among muffin cups and bake in middle of oven until a tester comes out clean, about 15 minutes (muffins will not dome).

MOLASSES RAISIN MUFFINS



Molasses Raisin Muffins image

These healthy, moist, and delicious Molasses Raisin Muffins are a perfect way to start each morning.

Provided by Kathilee and Emma

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 13

2 cups plain yogurt
1 egg, beaten
⅓ cup molasses
1 cup raisins
½ cup wheat germ
1 cup quick cooking oats
3 tablespoons butter, melted
1 ½ cups whole wheat flour
1 ¼ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
  • Beat together the yogurt, egg, molasses, raisins, wheat germ, oats, and butter in a large bowl until evenly mixed. Sift the flour, baking soda, cinnamon, ginger, cloves, and salt on top of the molasses mixture. Fold the flour mixture into the molasses until a batter has formed. Pour batter into muffin cups, filling to the top.
  • Bake in preheated oven until a toothpick inserted into the middle of a muffin comes out clean, about 25 minutes.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 37.5 g, Cholesterol 25.6 mg, Fat 5.2 g, Fiber 3.7 g, Protein 7.1 g, SaturatedFat 2.6 g, Sodium 289.4 mg, Sugar 15.2 g

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