WHOLE WHEAT DATE MUFFINS
Being made out of whole wheat and lowfat yogurt create some healthy muffins. The yogurt makes them very light and moist and the dates give them a sweet flavor.
Provided by Crazycook in PA
Categories Breads
Time 30m
Yield 16 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a food processor, cream the sugar, butter and egg together until smooth.
- In a bowl, add the whole wheat flour, baking powder, baking soda and salt. Alternating with the flour mixture and the yogurt to the creamed mixture. When all combined, fold in the dates.
- Spray muffin pan with non-stick spray or use muffin cups and fill 2/3 full with batter.
- Bake for approximately 20 minutes.
Nutrition Facts : Calories 171.8, Fat 4.6, SaturatedFat 2.7, Cholesterol 23.9, Sodium 237.6, Carbohydrate 31.5, Fiber 2.7, Sugar 19.2, Protein 3.4
WHOLE WHEAT AND NUTS MUFFINS
Great-tasting whole wheat muffins with walnuts and a little spice. Also reduced in fat, especially if one uses skim milk.
Provided by Laura M.
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
- In a large bowl, stir together the unbleached and whole wheat flours, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, stir together the yogurt, milk, and vanilla. Add the wet ingredients to the dry, and mix until just blended. Fold in the walnuts. Spoon batter into the prepared muffin cups.
- Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in the muffin pan on a wire rack.
Nutrition Facts : Calories 151.8 calories, Carbohydrate 26.9 g, Cholesterol 2 mg, Fat 3.5 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 0.6 g, Sodium 379 mg, Sugar 10.6 g
WHOLE WHEAT DATE NUT MUFFINS
100% whole wheat, these muffins are best fresh out of the oven (of course) but they keep well for at least a week in an airtight container, and are also wonderful split in half and toasted. Based on a recipe from Horn of the Moon cookbook.
Provided by terril_lee
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Spray muffin tin with oil (or use paper liners).
- Mix the flours, baking powder, and salt together.
- Beat together the oil, honey, eggs, milk and vanilla.
- Mix the dates with the dry ingredients, then add the wet ingredients. Finally, stir in the walnuts.
- Fill muffin tins, adding a few coarsly chopped walnuts on the top if you'd like.
- Bake 25 minutes, until golden.
Nutrition Facts : Calories 302, Fat 13.9, SaturatedFat 2, Cholesterol 31.8, Sodium 174, Carbohydrate 42, Fiber 4.2, Sugar 20.6, Protein 6.3
WALNUT DATE MUFFINS
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
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
DATE MUFFINS
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
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.
BANANA, DATE AND WALNUT MUFFINS
Do you prefer the top of the muffin or the bottom? With these muffins, we think you'll stop picking sides.
Provided by Becel®
Categories 100+ Everyday Cooking Recipes Vegan Desserts
Time 55m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray 12-cup muffin pan with no-stick cooking spray; set aside.
- Combine flour, sugar, rolled oats, baking powder, baking soda and cinnamon and in large bowl; set aside.
- Combine eggs, yogurt, melted Becel® Plant-Based Bricks, vanilla, and bananas in medium bowl.
- Stir banana mixture into flour, then stir in the walnuts and dates. Evenly spoon batter into prepared pan.
- Bake 20 minutes or until muffins are golden, and a toothpick inserted comes out cleaned. Cool on a wire rack for 10 minutes, then take it out of pan and cool completely.
Nutrition Facts : Calories 220 calories, Carbohydrate 43.4 g, Cholesterol 31.9 mg, Fat 3.9 g, Fiber 4.4 g, Protein 6 g, SaturatedFat 0.7 g, Sodium 117.2 mg, Sugar 22.6 g
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