Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped dates

  2. 1/2 cup boiling water

  3. 1/4 cup shortening

  4. 1/2 cup sugar

  5. 1 egg

  6. 1 cup all-purpose flour

  7. 1/2 teaspoon baking powder

  8. 1/2 teaspoon baking soda

  9. 1/4 teaspoon ground cinnamon

  10. 1/4 cup chopped walnuts

Instructions Jump to Ingredients ↑

  1. 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 at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Muffins may be frozen for up to 3 months. Yield: 8 muffins.


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