Ginger Date Muffins Recipes

Steps:

• 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.

Steps:

• Preheat the oven to 375˚ F. Butter 18 muffin cups and line with paper liners. In a medium saucepan, bring about 3 cups water to a boil over medium heat. Put the chopped dates in a medium bowl and cover with the hot water. Let the dates soften, about 10 minutes.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffy, 5 to 8 minutes. Add the 1 cup cool water, molasses, eggs, vanilla and salt; beat briefly to combine (the mixture may look curdled and runny).
• In another medium bowl, sift together the flour, baking soda, cinnamon, ginger and cloves. Add the dry ingredients to the wet ingredients and stir until just combined (do not overmix).
• Drain the dates, discarding the liquid, and spread them out on a baking sheet to cool. Flatten the dates with the back of a spoon to crush any larger pieces. When cooled, stir the dates into the batter.
• Divide the batter among the muffin cups, filling them almost to the top. Bake in the middle of the oven until the muffins are golden brown and spring back when gently pressed, 20 to 27 minutes. Let cool 10 minutes in the pan, then transfer the muffins to a rack to cool completely.

Steps:

• Preheat oven to 400F and prepare twelve muffin cups.
• In a bowl sift together, flour, ginger, baking powder and baking soda.
• In a small bowl whisk together egg and golden syrup until combined.
• In a large bowl beat together butter and sugar until light and fluffy.
• Beat in flour and egg and egg mixtures until just combined and stir in dates.
• Divide batter among muffin cups and bake in middle of oven until a tester comes out clean, about 15 minutes.

Steps:

• Preheat oven to 400°F. and butter twelve 1/3-cup muffin cups.
• Into a bowl sift together flour, ginger, baking powder, baking soda, and salt. In a small bowl whisk together egg and molasses until combined. Coarsely chop dates. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in flour and egg mixtures until just combined and stir in dates. Divide batter among muffin cups and bake in middle of oven until a tester comes out clean, about 15 minutes (muffins will not dome).

Steps:

• Pre heat oven to 190 C (375 F).
• Sift together the flour, baking soda and cinnamon.
• Stir in the chopped dates, unprocessed bran and sugar.
• Mix together the lightly beaten eggs, milk and vegetable oil, and then gently stir into the flour, date etc mix until only just combined.
• Spoon into a muffin pan and bake in a moderate to hot oven (190 C / 375 F) for about 20 minutes or until cooked.

Steps:

• Grease a 12 cup muffin pan and set aside. Preheat oven to 350 degrees.
• Combine all of the dry ingredients in a medium size mixing bowl and set aside.
• Beat eggs, oil, molasses and milk in a large mixing bowl with an electric hand mixer on slow speed.
• Pour the dry ingredients into the wet and combine well until glossy and smooth.
• Add the ginger and just stir until incorporated into the batter.
• Pour batter evenly into greased muffin cups and fill 2/3 full.
• Bake for 20 minutes or until nicely browned.
• Remove from oven and set aside for 10 minutes before removing from container. Let cool on wire rack.
• Enjoy with a spot of butter on the side.

Steps:

• In a bowl, combine the dry ingredients. Combine eggs, orange juice and butter; mix well. Stir into dry ingredients just until moistened. Fold in dates, walnuts and orange zest. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter., Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• Soak dates in boiling water for about 15-20 minutes- most of the liquid should absorb.
• Preheat oven to 400°F.
• In a seperate bowl, beat together eggs and oil.
• Blend together dry ingredients (except nuts) and stir until just moistened into egg mixture.
• Fold in dates and nuts.
• Pour into greased muffin tins and bake for about 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease or line 10 cups of a muffin tin.
• Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Add dates, separating the pieces as you drop them into the flour mixture. Mix to coat.
• Whisk buttermilk, egg, and butter together in a small bowl. Fold buttermilk mixture into flour mixture until just combined.
• Spoon batter into prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted in the largest muffin comes out clean, about 15 minutes.

Steps:

• Heat the oven to 375 degrees and line a standard muffin tin with paper liners.
• In a large mixing bowl, combine the sugar, butter, eggs, milk, molasses and grated ginger, and whisk until smooth.
• In a medium bowl, whisk together the flour, baking powder, ground ginger and salt. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix! The batter will be slightly lumpy.) Stir in 3/4 cup crystallized ginger, reserving the remaining 3 tablespoons for the topping.
• Using an ice cream scoop or a large spoon, divide the batter between the 12 muffin cups. Sprinkle the reserved crystallized ginger onto the tops of the muffins, and bake for 20 to 25 minutes, or until a toothpick comes out clean and the muffins spring back when lightly pressed. Cool for 10 minutes in the pan, then carefully transfer muffins to a cooling rack and cool completely.

Steps:

• In a medium bowl, combine dates and hot water. Let stand 10 minutes. Drain and discard water.Cover and refrigerate until cold.
• Preheat oven to 350 degrees.
• Line 12 medium muffin cups with paper liners or lightly grease.
• In a large bowl, beat together butter and sugar until creamy.
• Add water,pecans,eggs,baking soda, vanilla, and salt and mix until well blended.
• Add flour and mix until just moistened.
• Fold in cold dates and spoon into prepared muffin pans.
• Bake 20-25 minutes or until a wooden toothpick inserted into the center comes out clean.
• Let stand a few minutes before removing from pan.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin pan with non-stick spray or line with paper muffin liners. Sift together the flour, baking powder, cinnamon and salt; set aside.
• In a medium bowl, cream together the sugar, margarine and egg with an electric mixer until light and fluffy. Mix in bananas, vanilla, cereal and dates. Blend in dry ingredients until just incorporated. Spoon into prepared muffin cups to about 2/3 full.
• Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan over a wire rack for at least 10 minutes before removing muffins from the pan.