Ingredients
-
1/2
-
1/2
-
1/4
-
1/2
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1/4
-
-
-
-
-
Directions
Judy’s Date Muffins, From TOH muffin booklet Submitted by Judy C I am saving this recipe for the fall season as I just think it will go great with that season I love dates and these just seem really simple to throw together It states these muffins can be frozen up to 3 months too Another tip offered is to spray your paper liners with non-stick spray and then the liners peel off very easily without leaving crumbs behind Hmmmm , Wowzer these sure are tasty and not overly sweet I love having muffins on hand in the freezer for pulling out as my mid-afternoon snack The dates were a welcome addition and something I wish I incorporated more into my recipes I did omit the walnuts, although I’m sure they’d be a nice addition I did up the amount of cinnamon (you know me) to 3/4 t’s I should mention too that I chose not to use paper liners Made for SweetTraditions Tag ~
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Steps
|
1
Done
|
Place Dates in a Small Bowl and Add Boiling Water, Let Stand 10 Minutes (do not Drain!). |
|
2
Done
|
Meanwhile in a Small Mixing Bowl, Beat Shortening and Sugar Until Crumbly, About 2 Minutes Then Beat in Egg Until Well Mixed. |
|
3
Done
|
Add Dates and Beat on Low Speed Until Blended. |
|
4
Done
|
Combine the Flour, Baking Powder, Baking Soda and Cinnamon and Then Stir Into Date Mixture With a Wooden Spoon Just Until Blended. |
|
5
Done
|
Stir in the Walnuts. |
|
6
Done
|
Fill Paper-Lined Muffin Cups Two-Thirds Full. |
|
7
Done
|
Bake at 350f For 15-20 Minutes or Until Toothpick Comes Out Clean. |
|
8
Done
|
Cool For 5 Minutes Before Removing to Wire Rack to Cool Completely. |
