Date and Orange Muffins2016-03-12
Average Member Rating
(5 / 5)
6 people rated this recipe
- Yield : 18 muffins
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 35m
This information is per serving.
These delectable orange muffins are studded with rich buttery pieces of dates.
The mixture results in a muffin that is not too sweet and doesn’t have too much sugar, just 3/4 of a cup for 18 muffins. You can cut that down to 1/2 cup if you would like. Keep in mind though that the recipe also adds the zest of the orange, so there is some bitterness from that.
I hope you like these slightly sweet, slightly tangy muffins.
Orange Muffins with Dates
- 1 whole orange
- 1/2 cup orange juice
- 1 egg
- 1/2 cup butter, softened
- 1 1/2 cups whole wheat flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup brown sugar or the equivalent amount of stevia
- 1/2 cup dates, chopped into small pieces
Preheat the oven to 375°F.
Place the date pieces into warm water to soften while you mix the other ingredients.
Zest the orange. Set the zest aside and peel the orange. Put it in the blender, then add the juice, orange zest, egg and butter. Mix it all together well in the blender.
In a bowl, sift the dry ingredients together. Pour the orange mixture over the dry ingredients and stir lightly just enough to incorporate the ingredients. Add the chopped dates (drained of the soaking water) and stir again.
Drop the muffin batter by spoonfuls into 18 greased muffin tins. Bake in a preheated 375°F oven for about 15 minutes. Cool a bit before serving.
If you don’t mind the slightly bitter flavor you can add pieces of chopped orange rind to the tops of the muffins before baking them. I find it refreshing to have a muffin that isn’t too sweet so I like it, but omit it if you find it too much.
Makes 18 regular size muffins or 12 super large muffins.
You can make these luscious muffins with white flour but I always prefer to use whole wheat. If you sift the whole wheat flour before you use it, I find that the muffins come out as light and fluffy as if you had used white flour, just a little healthier.
Please note that the recipe calls for the “equivalent” amount of stevia if you decide to replace the brown sugar, NOT an “equal” amount. The stevia is much sweeter than sugar so you will need far less. Each brand of stevia can be just a bit different so follow the directions on the brand you have. Also remember that sugar adds texture to the muffins, so the texture may be a bit different if you change it out.
We are hearing more and more about the health benefits of eating dates. There aren’t too many recipes that contain dates, at least in our western world, so it’s nice to have something like this that features that under used ingredient.
If you like this recipe, I would really appreciate it if you share it on social media. Thanks.