HomeProske, Swanson & Mahato
1 Serve

Ingredients

Batter

  • 1 Cup Dates
    Pitted, loosely separated
  • 1 Cup All Purpose Flour
  • 1 Orange Zest
    unpeeled, cut in 8 pieces and seeded (trust me)
  • ½ Cups Orange Juice
  • 2 Eggs
  • ½ Cups Butter
    cold
  • 1 Cup Whole Wheat Flour
  • ¾ Cups White Sugar
  • 2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1 Tsp Fine Salt
Orange Date Muffins

Method

In a food processor

  • 1 Cup Dates
    Pitted, loosely separated
  • 1 Cup All Purpose Flour
  • 1 Orange Zest
    unpeeled, cut in 8 pieces and seeded (trust me)
  • ½ Cups Orange Juice
  • 2 Eggs
  • ½ Cups Butter
    cold
1

Toss dates with 1/2 cup of the all-purpose flour. In food processor fitted with metal blade, process date mixture until evenly chopped. Add orange; process until finely chopped. Add orange juice, eggs and butter; process until blended. Note: If you don't have orange juice on hand, you can use water with a few tablespoons of lemon juice to provide acidity.

In a separate bowl

  • 1 Cup Whole Wheat Flour
  • ¾ Cups White Sugar
  • 2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1 Tsp Fine Salt
2

Stir together whole wheat flour, remaining all-purpose flour, sugar, baking powder, baking soda and salt; add to date mixture and process just until just moistened. Or, if you prefer, place the dry ingredients in a bowl and add the food processor mixture, stirring just until just mixed. For tender muffins be sure not to overmix the batter.

3

Spoon into large greased or paper-lined muffin cups, filling three-quarters full. Bake in 370ºF oven for 15 to 20 minutes or until tops are firm to the touch. Makes 12 muffins.