Date and Walnut Muffins

I had some dates leftover from making date-filled rolls and was wondering how to use them up. I was reminded of a wonderful date and walnut cake we used to buy around Christmas every year when we were in Goa. There is a shop called “Mr. Baker” in the middle of Panjim, which is run by two dear ladies and their date and walnut cake is beyond compare (I have made my own version of this which is quite nice but nowhere near theirs). That will keep for another post.

Coming back to the topic at hand, I decided to use the dates in some muffins and the recipe follows.

I still have not managed to finish those dates, so you will probably see some other date recipe in the future!!

Date and Walnut MuffinsI had some dates leftover from making date-filled rolls and was wondering how to use them up. I was reminded of a wonderful date and walnut cake we used to buy around Christmas every year when we were in Goa. There is a shop called “Mr. Baker” in the middle of Panjim, which is run by two dear ladies...

Summary

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    Ingredients

    All purpose flour
    1 cup
    Whole wheat flour
    ¾ cup
    Wheat germ
    ¼ cup
    Light brown sugar
    ¾ cup
    Baking powder
    2 tsps
    Baking soda
    ¼ tsp
    Salt
    ½ tsp
    Dates, deseeded
    ½ cup
    Walnuts
    ½ cup
    Milk
    1 cup
    Egg (optional, I made these muffins without egg)
    1
    Oil
    3 tbsps
    Vanilla essence
    1tsp

    Steps

    1. Chop the the dates and walnuts into smaller pieces. I pulsed them, separately, in my blender. The walnuts will need to be pulsed just once while the dates would need a little more.
    2. Set the oven to 200C.
    3. Put all the dry ingredients in a bowl and mix well. Put all the wet ingredients in another bowl and mix well. Now pour the wet ingredients into the dry ones and fold so that everything is just mixed. If the batter is a bit lumpy, that’s okay. If the batter is over-mixed, the muffins will not be soft and springy in texture. Spoon the batter into greased muffin cups/ pan about 2/3 full. Bake for about 15 to 2o minutes.
    4. Cool slightly, remove to a rack. This recipe makes 12 muffins. I made 10 as my muffin cups are slightly on the larger side.

    These muffins are very easy to make and do not require very much time. They are also healthy, quite filling and nice to eat at any time of the day.

    I am sending this across to the Heart Of The Matter for HotM 10 – Quick and Easy