Date Nut Muffins

Muffins are such quick and easy breads to add to a meal.  I usually serve them at breakfast, but also enjoy them with a cup of coffee or tea mid-afternoon.  About 3 P.M. most days, I am ready for a little something.  These muffins hit the spot especially on a day when I’m cleaning house.  I sit at the table with my afternoon treat and regroup for the demands of the rest of the day.  Sometimes, it is just me and I enjoy the quiet.  Often, it is just about when the kids get home from school–not so quiet then!  But, I still enjoy sitting with them, having our treat, and hearing about their day.

Dreary winter afternoons are brightened by having these muffins on the counter.  Here is the recipe.  I hope you will find the time to make them for your family.  Enjoy!

Date Nut Muffins
  • 2 cups Baking Free™ gluten-free All Purpose Flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 1 large egg, beaten
  • 1 cup milk, I used almond milk
  • 1 teaspoon vanilla
  • ¼ cup vegetable oil
  • ½ cup chopped walnuts
  • ½ cup chopped dates
  1. Preheat oven to 425 degrees F. Grease 12 muffin cups.
  2. In a bowl, mix together the flour, sugar, baking powder and salt. Make a well in the center of the flour mixture.
  3. In a separate bowl, combine egg, milk, vanilla and oil. Pour liquid into the well in the flour and with a spoon or fork, stir until batter is combined, maybe 15 strokes. Add the nuts and dates to the batter for the last 5 strokes or so.
  4. Evenly distribute batter among the muffin cups. Fill about ⅔ full. Bake for 20-25 minutes or until tester in center comes out clean. Makes 12 muffins.