Lemon Date Muffins
Recipe: #24238
June 30, 2016
Categories: Desserts, Dates, Lemon, Brunch, Oven Bake High Fiber, Vegetarian, Sour Cream, Muffins, Kosher Dairy, more
"No, not a first-time date gone bad. These healthy muffins are good boys. So don't let the lemon/date combo throw you off - these muffins are moist and delicious. Wonder if you could sub orange zest and juice for a different flavor profile? Hmmmmmm, off to try! Recipe by Pat Duran, slightly tweaked."
Ingredients
Nutritional
- Serving Size: 1 (62.3 g)
- Calories 166.4
- Total Fat - 4.9 g
- Saturated Fat - 2.7 g
- Cholesterol - 27.5 mg
- Sodium - 175.2 mg
- Total Carbohydrate - 28.3 g
- Dietary Fiber - 2.9 g
- Sugars - 11.6 g
- Protein - 4.5 g
- Calcium - 62.8 mg
- Iron - 1 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400^. Place cupcake papers in a muffin pan (cupcake pan). Spray papers with non-stick spray. Set aside.
Step 2
Combine the flour, brown sugar, baking powder, baking soda and salt in a medium bowl; mix to blend.
Step 3
In a separate medium bowl combine remaining ingredients. Mix well to combine. Add this to the flour mixture; batter will be dough-like.
Step 4
Divide batter in half in the bowl, then 1/2 again (makes it easier to evenly distribute). This should fill the paper cups to the top.
Step 5
Bake for 25 minutes - testing with a wooden toothpick.
Step 6
Cool completely.
Eat as is or you can frost with: 1 cup powdered sugar, 1 teaspoon soft margarine, and enough lemon juice to make spreadable.
Tips
No special items needed.