October 16, 2011
Clementine Date Muffins for Muffin Monday
I am happy to welcome another week with these Clementine Date Muffins.
Just lightly-sweetened muffins filled with chopped dates and cashews, perfumed with zest of clementines. Freshly-squeezed juice along with yogurt and just a little bit of butter gives these muffins a tender and moist crumb. Surprisingly not a dense loaf I was expecting which I usually think of dates in baked goods.
Cinnamon in the batter gives them an extra spicy flavor with the option of adding cinnamon sugar topping. I opted to add sanding sugar for the sparkle. :)
Please click on over The Baker Street for the original recipe and other variations from the rest of the Muffin Monday Bakers.
Clementine Date Muffins
makes a dozen regular-sized muffins
120g (1 cup) white whole wheat flour
120g (1 cup) all-purpose flour
96g (1/2 cup) light brown sugar
10g (2 tsp) baking powder
3g (1/2 tsp) baking soda
3g (1/2 tsp) salt
2g (1/2 tsp) cinnamon
zest from 3 clementines, finely grated (or up to 2 tsp)
80g (1/3 cup) freshly-squeezed clementine juice
56g (1/4 cup) butter, melted and cooled
160g (2/3 cup) plain, whole-milk yogurt
1 large egg, room temperature
90g (2/3 cup) dates, chopped
80g (2/3 cup) cashews, chopped
sparkling sugar for sprinkling
Preheat oven to 400F degrees. Prepare muffin tins by greasing cups or using liners.
In a large bowl, whisk together flours, sugar, baking powder, soda, salt and cinnamon until well-combined.
In a medium bowl, combine orange juice, butter, yogurt and egg.
Add wet mixture into dry ingredients. Quickly stir until just combined.
Fold in dates and cashews.
Place into prepared muffin tins. Sprinkle tops with sparkling sugar.
Bake for 18-22 minutes or until toothpick test comes out clean.
Remove and let cool in pan for about 5 minutes. Take muffins out of pan and serve.
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