Cherry, Date and Nut Muffins
Cherry, Date and Nut Muffins requires approximately 35 minutes from start to finish. This morn meal has 210 calories, 5g of protein, and 8g of fat per serving. This lacto ovo vegetarian recipe serves 12 and costs 54 cents per serving. Head to the store and pick up baking powder, milk, cherries, and a few other things to make it today. 12 people were glad they tried this recipe. It is brought to you by Diethood. With a spoonacular score of 30%, this dish is not so great. Cherry, Date & Nut Muffins, Date-Nut Muffins – these sweet muffins with bits of walnuts and dates are perfect warm out of the oven, and Cherry Date Nut Balls are very similar to this recipe.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1 tablespoon baking powder
3 tablespoons canola oil
1 1/2 cups fresh cherries, pitted and chopped, or 1 (12-ounce) package frozen cherries, defrosted and chopped
1/2 cup dates, chopped
1 egg, beaten
2 cups all-purpose flour
1 1/2 cups of Milk
1/2 teaspoon salt
3 tablespoons sugar
1/2 cup walnuts, chopped
Equipment:
mixing bowl
oven
muffin tray
Cooking instruction summary:
Preheat oven to 425.In a deep mixing bowl, mix milk, egg, and oil.In a separate bowl add in the dry ingredients: flour, baking powder, salt, and sugar.Add the dry ingredients to the wet ingredients all at once. Stir until dry ingredients are moist but not smooth.Mix in the dates and walnuts.Fold in the cherries.Fill greased muffin pan 2/3 full.Bake at 425 degrees for 25 minutes.Let the muffins cool for 5 minutes, then remove them from the muffin pan and finish cooling on a baking rack.
Step by step:
1. Preheat oven to 425.In a deep mixing bowl, mix milk, egg, and oil.In a separate bowl add in the dry ingredients: flour, baking powder, salt, and sugar.
2. Add the dry ingredients to the wet ingredients all at once. Stir until dry ingredients are moist but not smooth.
3. Mix in the dates and walnuts.Fold in the cherries.Fill greased muffin pan 2/3 full.
4. Bake at 425 degrees for 25 minutes.
5. Let the muffins cool for 5 minutes, then remove them from the muffin pan and finish cooling on a baking rack.
Nutrition Information:
covered percent of daily need
