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Date-Nut Muffins

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Submitted by hearings

YIELD

24 servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

2 473
CUPS ML DATES
chopped
2 473
CUPS ML WATER
2 1E+1
TEASPOONS ML BAKING SODA
1 237
CUP ML MARGARINE
2 473
CUPS ML SUGAR
2 2
LARGE LARGE EGGS
3 ⅓ 789
½ 2.5
TEASPOON ML SALT
2 1E+1
TEASPOONS ML VANILLA EXTRACT
2 473
CUPS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 306 43% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 204mg 9%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 10%
Sugars g
Protein 7g
Vitamin A 7% Vitamin C 0%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 
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