Walnut Date Muffins
- Comments()
Body+Soul, October 2006
- Prep Time 15 minutes
- Total Time 40 minutes
- Yield Serves 12
Add to Shopping List
Ingredients
- 3/4 cup whole-wheat flour, spooned and leveled
- 3/4 cup all-purpose flour, spooned and leveled
- 1/3 cup packed light-brown sugar
- 1 3/4 teaspoons pumpkin-pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/3 cup light (mild) molasses
- 6 tablespoons light olive, canola, or safflower oil
- 2 large eggs
- 1 1/4 cups walnuts, coarsely chopped
- 1 cup pitted dates, coarsely chopped
Directions
-
Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners. In a large bowl, whisk together the flours, brown sugar, pumpkin-pie spice, baking soda, and salt.
-
In a separate bowl combine milk, molasses, oil, and eggs; stir into dry ingredients, mixing just until moistened. Fold in walnuts and dates.
-
Divide batter evenly among muffin cups. Bake until a toothpick inserted in center of a muffin comes out clean, 20 to 23 minutes. Cool 5 minutes in pan, and then remove and cool to room temperature.
SylviaP, I did not try this recipe in particular with gluten free flour , but I always use a mixture of Buckwheat flour and Rice flour as a substitute. It takes few trials to adjust the amount of flour to be substituted for each recipe.
Would anyone know how to make this Gluten free?
I agree...:Nutritional content would be SO helpful". Is that something that you can provide links to?
Nutritional content would be SO helpful!
Second one I have clicked on and NO RECIPE!
The recipe is not showing for me, either. Only the Prep
So where is the recipe? Do the marthastewart.com people ever read these comments? PLEASE FIX!
Nutrition info found at: caloriecount.about.com's recipe analyzer.
Nutrition Facts - Serving Size 83 g
Amount Per Serving
Calories 299
Calories from Fat 142
Total Fat 15.8g
Saturated Fat 1.3g
Cholesterol 36mg
Sodium 223mg
Total Carbohydrates 35.8g
Dietary Fiber 2.5g
Sugars 19.1g
Protein 6.5g
Vitamin A 1% n n n Vitamin C 1%
Calcium 6% n n n Iron 11%
Nutrition Grade B
* Based on a 2000 calorie diet
I made these this morning, but I found that 400F for 20-23 minutes burnt the muffins a bit. The next batch I made I reduced the time to 18 minutes and they still burnt the top and the bottom. The last batch I just put in I reduced the time to 15 minutes.....so we will see. They taste delicious! They are not a moist muffin.
I agree, the nutritional content is very important these days-I would like it if all your recipes had the nutritional content-it would be of great service to your readers.
These sound delicious, but I too would not consider making them until I knew the nutritional content.
These sound delicious, but I too would not consider making them until I knew the nutritional content.
The recipe sounds healthy, but is it? I'd like to see the calorie count on all recipies before I try them. I am currently counting each day, so it makes a difference for me.
I too,would like to know the calorie count, but I would also like to know the amount of fiber in each muffin. In this day and age, I cannot imagine why this site would not include the nutritional information, we all need to know what we are eating.
nutritional content seems to be missing from most recipes on this site. Based on comments from several different sections, I think it would be a good idea to start including this information for the readers.
I am a diabetic (diet and exercise controlled), and would be more interested in Martha Stewart's recipes if they would contain nutrition AND SUGAR content.
I'm a new subscriber. These muffins sound great. Would like to know the nutritional content first , though, before I make them.