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.
Date Nut Muffins
Yield: 12 muffins.
These muffins are packed with fruit and nuts.
- 1 package (9 ounces) pitted dates, coarsely chopped
- 3/4 cup boiling water
- 1/2 cup corn oil
- 1/2 teaspoon vanilla
- 1 cup flour
- 1/2 cup whole wheat flour
- 1/2 cup sugar
- 1/3 cup coarsely chopped walnuts
- 1/2 teaspoon 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.Print Recipe