Monday, November 24, 2014

Almond-Stuffed Date Muffins #MuffinMonday

Almond-stuffed dates are a particular treat in the Middle East, especially at holiday time. What better way to celebrate the upcoming UAE National Day than with almond-stuffed date muffins? 

I’ve been thinking about these muffins since back in October, planning ahead for the 43rd UAE National Day on Tuesday, 2 December. I decided that rather than posting them next Monday, it would be better to post early, in case anyone wants to make them for next week. I can highly recommend the classic combination of almonds and dates. They make tender, tasty muffins, and pretty decorations on top.

If you'd like to read more about my time in the United Arab Emirates, check out my date syrup muffin post from last year's National Day.


2 cups or 250g flour
1/2 cup or 100g sugar
1 tablespoon baking powder
1/2 teaspoon salt
About 8 3/4 oz or 250g dates stuffed with almonds
1 cup or 240ml whole milk
1/4 cup or 60ml canola or another light oil
1 large egg
1 teaspoon pure vanilla extract

Preheat the oven to 350°F or 180°C.  Grease or line your muffin pan with paper muffin cups.

Set aside 12 stuffed dates and then use a sharp knife to chop the rest of them into small pieces.

In a large bowl, combine the flour, sugar, baking powder and salt.

In a smaller bowl, beat together the milk, egg, oil and vanilla.

Add in the chopped almonds and dates to the liquid bowl. Use a fork to break up the sticky dates into their individual pieces.

Pour the wet mixture into the dry ingredients and fold gently until just mixed through.

Divide the batter between the cups in your prepared muffin pan and top each with one of the reserved almond-stuffed dates.

Bake in your preheated oven for 20-25 minutes or until a toothpick inserted near the center comes out clean.

Remove from the pan and let them cool on a wire rack.


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