Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup chopped dates
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a mixing bowl, combine the flour, rolled oats, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well.
3. Add the chopped dates to the dry ingredients and stir to combine.
4. In another mixing bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
6. Spoon the batter into the muffin liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes.
9. Transfer the muffins to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Temperature:
375°F (190°C)
Serving size:
This recipe makes 12 muffins.
Nutritional information:
Each muffin contains approximately:
- Calories: 240
- Fat: 11g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
Substitutions for ingredients:
- Instead of chopped dates, you can use raisins, dried cranberries, or chopped apricots.
- You can use whole wheat flour instead of all-purpose flour.
- Instead of vegetable oil, you can use melted coconut oil or melted butter.
- You can use almond milk or soy milk instead of regular milk.
Variations:
- Add 1/2 cup chopped nuts, such as walnuts or pecans, to the batter.
- Add 1/2 cup shredded coconut to the batter.
- Add 1/2 cup chocolate chips to the batter.
Tips and tricks:
- Do not overmix the batter, as this can result in tough muffins.
- If you want a sweeter muffin, you can increase the amount of brown sugar to 3/4 cup.
- You can store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the muffins, place them in a 350°F (175°C) oven for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the muffins on a platter or cake stand, garnished with fresh fruit or chopped nuts.
Garnishes:
Fresh fruit, chopped nuts, whipped cream, or a dusting of powdered sugar.
Pairings:
These muffins pair well with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit, yogurt, or a side salad.
Troubleshooting advice:
- If the muffins are too dry, try adding a little more milk to the batter.
- If the muffins are too wet, try reducing the amount of milk in the batter.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands before handling food.
- Use clean utensils and equipment.
- Store the muffins properly to prevent spoilage.
Food history:
Muffins have been around since the 18th century, and were originally made with yeast. The modern muffin, which is leavened with baking powder or baking soda, became popular in the United States in the early 20th century.
Flavor profiles:
These muffins have a sweet and nutty flavor, with a hint of cinnamon and nutmeg.
Serving suggestions:
Serve these muffins for breakfast or as a snack.
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Taste: Sweet, Nutty, Wholesome, Comforting