Dates and walnut muffins are solid sweet treats that you can serve your family with any guilt. These heavenly and moist dates muffins studded with walnut are egg-less, are made using entire wheat flour, and are usually sweetened with dates, henceforth refined sugar. The recipe is simple and ideal for new bees in baking. The muffins make an excellent tea-time snack and in a breakfast that can be made in advance.
The muffins call for soaking of pitted dates in warm milk for around 2 hours. Use delicate varieties of dates as they are not difficult to measure. Vegetarians may use almond milk, all things being equal. You can add dry fruits of your choice, similar to almonds, cranberries, raisins, or even choco chips. The muffins are somewhat sweet, how we love them. If you have a sweet tooth, you may build the number of dates or add a little jaggery powder to the batter.
Planning Time: 2 hours
Cooking Time: 25 minutes
- Estimation take 1 cup = 200 ml
- 1 cup dates (25-30 in number)
- 1/2 cup walnut, generally chopped
- 1/2 cup milk
- 1/4 cup entire wheat flour
- One teaspoon baking soda
- 1/2 teaspoon cooking oil
- 1/2 cup cooking oil
- Take the pitted dates in a blending bowl. Add warm milk to it and permit it to soak for around 2 hours or until soft. After soaking time, mix this blend to a smooth paste using a processor container without adding any more liquid. Additionally, preheat the oven at 180 degrees Celsius for 15 minutes. Line the muffin plate with single cupcake holders.
- Filter the entire wheat flour with baking powder and twice in a blending bowl. Covering the walnuts with flour ensures that it doesn’t sink to the base while heating. Put the excess dry ingredients to the side until use.
- To the dates, milk paste, add oil and mix well.
- Add the dry ingredients to this and crease well using a spatula. Don’t overbeat. Then, add the flour-covered walnuts to the batter and blend. Everything great.
- Spoon out the batter into single muffin holders. Fill the muffin liners to 3/4 the max. Tap the muffin plate 2-3 times gently on the kitchen counter to release the air pockets and move to a preheated broiler. Heat the muffin for 22-25 minutes at 180 degrees Celsius. Insert a toothpick in the center of the biscuit to check for the doneness. If that it comes out clean, the muffin is prepared perfectly. If that the toothpick comes out tacky, heat the muffin further for 5 minutes and repeat the check test.
- Permit the muffin to chill off on a wire rack before serving. You can store the extras at room temperature in an airtight sealed holder for as long as two days.