These hearty muffins are wonderful on Sunday mornings served with butter. This recipe is from the archives of my grandmother, Ethel Eynard. Jefferson City, MO. 1975.
Yield: 12 muffins.
1 pkg. (9 oz) pitted dates, coarsely chopped
3/4 C. boiling water
1/2 C. corn oil
1/2 tsp. vanilla
1 C. flour
1/2 C. whole wheat flour
1/2 C. sugar
1/3 C. coarsely chopped walnuts
1/2 tsp. baking soda
Oatmeal – optional
Preheat oven to 375 degrees. Grease 12 muffin cups . In medium bowl stir together dates, boiling water, corn oil and vanilla. In small bowl stir together dates, boiling water, corn oil, vanilla. In a small bowl stir together flours, sugar, walnuts, and baking soda. Add to date mixture; stir just until flour mixture is moistened. Spoon mixture into prepared muffin cups. If desired, sprinkle muffins with oatmeal for decoration. Bake in 375 degree often for 25 minutes or until golden brown. Immediately remove from pan. Cool on wire rack or serve warm.
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