Muffins, shrunk down from gigantic bakery proportions, make a simple, quick breakfast. Sweet and nutty date muffins from Mad Hungry Cravings are good enough to enjoy throughout the day.
Reprinted with permission by Lucinda Scala Quinn. Copyright © 2013. Published by Artisan Books. Available wherever books are sold. All rights reserved.
Date Walnut Muffins
About This Recipe
|Yield:||makes 18 muffins|
|Active time:||15 minutes|
|Total time:||30 minutes|
|This recipe appears in:||Bake the Book: Date Walnut Muffins|
- 1 cup strong coffee
- 5 ounces (3/4 cup) pitted dates
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking soda
- 1/2 teaspoon coarse salt
- 2 large eggs
- 1/4 cup honey
- 1/2 cup sugar
- 1/2 cup safflower oil
- 1 1/2 cups whole milk
- 1/2 cup chopped walnuts
Preheat the oven to 400°F with a rack in the middle position. Line eighteen muffin cups with paper liners.
Bring the coffee to a simmer in a small saucepan. Add the dates, remove from the heat, and let cool to room temperature. Drain the dates, discarding the coffee, and chop.
Whisk together the flours, baking soda, and salt in a large bowl. Whisk together the eggs, honey, sugar, oil, and milk in a medium bowl. Make a well in the dry ingredients, pour in the wet ingredients, and whisk together. Fold in the dates and walnuts; do not overmix. Spoon the batter into the muffin cups, filling them three-quarters full.
Bake for 15 to 18 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let cool for 5 minutes in the pan before removing.