Reviews (2)        Add Rating & Review     21 Ratings   5 star values:        4    4 star values:        8    3 star values:        5    2 star values:        4    1 star values:        0                Martha Stewart Member     Rating: Unrated       03/07/2014   Carol's sorghum blend is the best GF flour blend there is in my opinion. The best way to substitute GF flour for regular flour is by weight. Use the same weight of GF flour as the weight of the regular flour. I add about 1/2 tsp xanthan gum per cup of flour and double the vanilla in the recipe. I'm going to try this right now.         Martha Stewart Member     Rating: Unrated       04/03/2010   I did not have enough walnuts on hand so made up the difference with shredded coconut. It added some nice sweetness and texture.

Back to Walnut Date Muffins All Reviews for Walnut Date Muffins - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Walnut Date Muffins Recipe Summary prep: 15 mins total: 40 mins Servings: 12

Ingredients Ingredient Checklist 3/4 cup whole-wheat flour, spooned and leveled 3/4 cup all-purpose flour, spooned and leveled 1/3 cup packed light-brown sugar 1 3/4 teaspoons pumpkin-pie spice 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup milk 1/3 cup light (mild) molasses 6 tablespoons light olive, canola, or safflower oil 2 large eggs 1 1/4 cups walnuts, coarsely chopped 1 cup pitted dates, coarsely chopped

Cook’s Notes These muffins freeze well; defrost individually for a quick and easy breakfast.

Gallery Walnut Date Muffins

Recipe Summary prep: 15 mins total: 40 mins Servings: 12

Walnut Date Muffins

Walnut Date Muffins

Walnut Date Muffins

Recipe Summary prep: 15 mins total: 40 mins Servings: 12

Recipe Summary

prep: 15 mins total: 40 mins

Servings: 12

prep: 15 mins

total: 40 mins

prep:

15 mins

total:

40 mins

Servings: 12

12

Ingredients

Ingredients

  • 3/4 cup whole-wheat flour, spooned and leveled 3/4 cup all-purpose flour, spooned and leveled 1/3 cup packed light-brown sugar 1 3/4 teaspoons pumpkin-pie spice 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup milk 1/3 cup light (mild) molasses 6 tablespoons light olive, canola, or safflower oil 2 large eggs 1 1/4 cups walnuts, coarsely chopped 1 cup pitted dates, coarsely chopped

Directions

Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners. In a large bowl, whisk together the flours, brown sugar, pumpkin-pie spice, baking soda, and salt.

In a separate bowl combine milk, molasses, oil, and eggs; stir into dry ingredients, mixing just until moistened. Fold in walnuts and dates.

Divide batter evenly among muffin cups. Bake until a toothpick inserted in center of a muffin comes out clean, 20 to 23 minutes. Cool 5 minutes in pan, and then remove and cool to room temperature.

Cook’s Notes These muffins freeze well; defrost individually for a quick and easy breakfast.

Cook’s Notes

These muffins freeze well; defrost individually for a quick and easy breakfast.

Reviews (2)

 Add Rating & Review     21 Ratings   5 star values:        4    4 star values:        8    3 star values:        5    2 star values:        4    1 star values:        0        

   Martha Stewart Member     Rating: Unrated       03/07/2014   Carol's sorghum blend is the best GF flour blend there is in my opinion. The best way to substitute GF flour for regular flour is by weight. Use the same weight of GF flour as the weight of the regular flour. I add about 1/2 tsp xanthan gum per cup of flour and double the vanilla in the recipe. I'm going to try this right now.         Martha Stewart Member     Rating: Unrated       04/03/2010   I did not have enough walnuts on hand so made up the difference with shredded coconut. It added some nice sweetness and texture.

Reviews (2)

Add Rating & Review     21 Ratings   5 star values:        4    4 star values:        8    3 star values:        5    2 star values:        4    1 star values:        0

Add Rating & Review

21 Ratings 5 star values: 4 4 star values: 8 3 star values: 5 2 star values: 4 1 star values: 0

21 Ratings 5 star values: 4 4 star values: 8 3 star values: 5 2 star values: 4 1 star values: 0

21 Ratings 5 star values: 4 4 star values: 8 3 star values: 5 2 star values: 4 1 star values: 0

  • 5 star values: 4 4 star values: 8 3 star values: 5 2 star values: 4 1 star values: 0

    Martha Stewart Member     Rating: Unrated       03/07/2014   Carol's sorghum blend is the best GF flour blend there is in my opinion. The best way to substitute GF flour for regular flour is by weight. Use the same weight of GF flour as the weight of the regular flour. I add about 1/2 tsp xanthan gum per cup of flour and double the vanilla in the recipe. I'm going to try this right now.  

Martha Stewart Member     Rating: Unrated       04/03/2010   I did not have enough walnuts on hand so made up the difference with shredded coconut. It added some nice sweetness and texture.

    Martha Stewart Member

    Rating: Unrated 03/07/2014

Carol’s sorghum blend is the best GF flour blend there is in my opinion. The best way to substitute GF flour for regular flour is by weight. Use the same weight of GF flour as the weight of the regular flour. I add about 1/2 tsp xanthan gum per cup of flour and double the vanilla in the recipe. I’m going to try this right now.

Rating: Unrated

Rating: Unrated 04/03/2010

I did not have enough walnuts on hand so made up the difference with shredded coconut. It added some nice sweetness and texture.

All Reviews for Walnut Date Muffins

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Walnut Date Muffins

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest