Date-Nut Muffins
Yield
24 servingsPrep
20 minCook
25 minReady
45 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
dates
chopped |
|
| 2 | cups |
water
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | cup |
margarine
|
|
| 2 | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 3 ⅓ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | cups |
pecans
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
dates
chopped |
|
| 473 | ml |
water
|
|
| 1E+1 | ml |
baking soda
|
|
| 237 | ml |
margarine
|
|
| 473 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 789 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 473 | ml |
pecans
coarsely chopped |
|
Directions
In large saucepan combine dates, water and baking soda.
Bring to a boil.
Remove from heat and set aside to cool completely.
Preheat oven to 350℉ (180℃).
Grease two 12 hole muffin pans with solid vegetable shortening or spray with a nonstick spray and set aside.
Cream margarine and sugar together in large bowl of mixer until light and fluffy.
Beat in eggs.
Add flour and salt, beating until just combined.
On low speed, beat in date mixture, vanilla and pecans.
Fill prepared muffin pans ¾ full with batter and bake 20 to 25 minutes.
