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!
- 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
- Preheat oven to 425 degrees F. Grease 12 muffin cups.
- In a bowl, mix together the flour, sugar, baking powder and salt. Make a well in the center of the flour mixture.
- 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.
- 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.
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