Date Muffins

Delightfully different and studded with dates and walnuts, these quick muffins round out any autumn meal and are also great with coffee or as a snack.


8 servings


1/2 cup chopped dates
1/2 cup boiling water
1/4 cup shortening
1/2 cup granulated (white) sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 cup chopped walnuts


Preheat oven to 350°F (177°C). Prepare a muffin pan by placing 8 baking cups in the cavities.

Place dates in a small bowl and add boiling water; let stand for 10 minutes (do not drain). Meanwhile, in a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg.

Add dates; beat on low speed until blended. Combine the flour, baking powder, baking soda and cinnamon; stir into date mixture with a wooden spoon just until blended. Stir in walnuts. Fill paper-lined muffin cups two-thirds full.

Bake for 15 to 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire cooling rack.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 20 minutes


Muffins may be frozen for up to 3 months and remain delicious.

Nutritional Information

Amount per serving: Calories 224, Fat 9 g (Saturated Fat 2 g), Cholesterol 27 mg, Sodium 112 mg, Carbohydrate 33 g, 1 g Fiber, 4 g Protein. Diabetic Exchanges: 2 Fat, 1 Starch, 1 Fruit.

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