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:

Quickview
210k Calories
4g Protein
8g Total Fat
30g Carbs
3% Health Score
Limit These
Calories
210k
11%

Fat
8g
13%

  Saturated Fat
1g
8%

Carbohydrates
30g
10%

  Sugar
12g
14%

Cholesterol
16mg
6%

Sodium
116mg
5%

Get Enough Of These
Protein
4g
10%

Manganese
0.35mg
18%

Phosphorus
150mg
15%

Selenium
9µg
14%

Vitamin B1
0.21mg
14%

Folate
48µg
12%

Vitamin B2
0.19mg
11%

Calcium
93mg
9%

Potassium
293mg
8%

Fiber
2g
8%

Iron
1mg
8%

Copper
0.15mg
7%

Vitamin B3
1mg
7%

Magnesium
21mg
5%

Vitamin E
0.74mg
5%

Vitamin B6
0.08mg
4%

Vitamin B5
0.38mg
4%

Vitamin K
3µg
3%

Zinc
0.5mg
3%

Vitamin D
0.47µg
3%

Vitamin B12
0.17µg
3%

Vitamin C
2mg
3%

Vitamin A
88IU
2%

covered percent of daily need
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