Date Nut Muffins
Date Nut Muffins are a classic British teatime treat made with sweet dates and toasted walnuts.
Servings: 10 muffins
Ingredients
- 6 ounces chopped pitted dates (about a heaped cup)
- 1 cup warm milk
- 3/4 tsp baking soda
- 1/2 tsp coarse salt
- 2 tsp vanilla extract
- 1/2 cup golden brown sugar, packed
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp baking powder
- 1 1/4 cups all purpose flour
- 1 cup chopped walnuts, plus extra for sprinkling
Instructions
- Preheat oven to 350F. Grease muffin tins or line them with muffin papers.
- Combine the chopped dates with the warmed milk, baking soda, salt, and vanilla extract. Stir to break up the chopped dates, which will stick together. Set aside.
- In a medium mixing bowl whisk together the brown sugar and oil, breaking up any lumps of sugar. Whisk in the eggs.
- Add the milk and date mixture to the bowl and mix to combine well.
- Blend in the baking powder, and stir well. Then fold in the flour and walnuts. Fold until everything is evenly combined, but don't over mix your batter at this point.
- Use an ice cream scoop to fill your muffin cups fairly full. I get 10 muffins from this recipe. Top with an extra sprinkle of chopped walnuts, if you like.
- Bake for 16-18 minutes, or until risen and golden brown. The tops of the muffins should spring back when lightly touched.
- The muffins can be enjoyed warm, or kept for a few days, well covered, at room temperature. Freeze for longer storage.
Nutrition
Calories: 305 kcal · Carbohydrates: 39 g · Protein: 5 g · Fat: 16 g · Saturated Fat: 2 g · Polyunsaturated Fat: 10 g · Monounsaturated Fat: 3 g · Trans Fat: 0.05 g · Cholesterol: 3 mg · Sodium: 212 mg · Potassium: 273 mg · Fiber: 3 g · Sugar: 23 g · Vitamin A: 44 IU · Vitamin C: 0.2 mg · Calcium: 77 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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