Honey Date Nut Muffins With Orange Honey Butter| Emeril Lagasse
These Honey Date Nut Muffins with Orange Honey Butter are easy to make. They’re naturally sweetened with honey, flavored with fresh orange juice and zest, and studded with dates and walnuts. And for a real treat, whip up a batch of Emeril’s Orange Honey Butter to slather them with. This is a recipe that is sure to become a favorite in your home!
HONEY DATE NUT MUFFINS WITH ORANGE HONEY BUTTER
MAKES 12
1 stick unsalted butter, plus 2 teaspoons, at room temperature
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup honey, preferably orange blossom
2 large eggs, at room temperature
1/2 cup buttermilk, at room temperature
1/2 teaspoon finely grated orange zest
1/2 cup pitted, chopped dates
1/2 cup chopped toasted walnuts
Orange Honey Butter (optional), recipe follows
Place a rack in the middle of the oven and preheat to 375 degrees F. Lightly butter a standard 12-cup muffin pan with the 2 teaspoons butter. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the remaining 1 stick butter and honey until fluffy. Add eggs, one at a time, beating after addition. Add buttermilk and orange zest and beat to combine.
Stir in the dry ingredients until just combined, being careful not to overmix the batter. Fold in the dates and nuts. Divide the batter among the prepared cups of the muffin tin.
Bake until golden brown and a tester inserted into the middle of a muffin comes out clean, about 25 minutes. Remove from the oven and turn out onto wire racks to cool. Serve with Orange Honey Butter, if desired.
ORANGE HONEY BUTTER
MAKES ABOUT ¾ CUP
1 stick unsalted butter, room temperature
3 tablespoons buckwheat honey
2 teaspoons fresh orange juice
1/2 teaspoon finely grated orange zest
Pinch of salt
In a bowl, combine butter, honey, orange juice, peel, and salt and, using a hand-held electric mixer, mix until fully incorporated. Transfer to a decorative crock or small bowl. Cover with plastic wrap and refrigerate until slightly firm.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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Healthy Banana Muffins | Date Muffins
These healthy banana muffins are so sweet and moist. You won’t believe that they are sweetened only with dates and bananas. And you won’t miss a grain of refined sugar in this one. Start your morning tasty and wholesome! They are great for a treat, as a snack or for breakfast. This easy and healthy recipe can be made gluten-free, vegan and nut-free.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
✅ BANANA MUFFINS INGREDIENTS
3 bananas, very ripe, large
1 cup chopped medjool dates, packed tightly
⅔ cup olive oil
¼ cup milk, whole or reduced fat, or buttermilk
1 egg, large
1 teaspoon vanilla extract, or vanilla sugar
1 cup all purpose flour, or whole wheat flour
1 cup rolled oats
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/8 tsp salt
1 cup walnuts, or pecans, chopped
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✅ TIMESTAMPS
00:00 Introduction. Preheat oven to 400 degrees Fahrenheit.
00:30 Dry Ingredients: Take walnuts in a food processor and pulse into big halves. Add flour, cinnamon, baking powder, baking soda, salt, oats and pulse, just to combine.
01:05 Wet Ingredients: In a food processor, take chopped dates with milk and process to make a smooth paste. Add oil and pulse. Then add egg, vanilla and pulse. Finally add bananas and pulse few times until smooth.
02:47 Combine: Add dry ingredients into wet ingredients. Stir in chocolate chips if using.
03:16 Bake: Spoon batter into prepared muffin pan. Lower oven temperature to 350 degrees Fahrenheit and bake for 18 to 20 minutes, until a toothpick inserted comes out clean and the tops are golden brown.
04:25 Serve: Allow the muffins to cool and enjoy.
The full blog post and recipe has detailed explanation, lots of tips & tricks and more.
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Date and Walnut Muffins / مافن بالتمر والجوز - CookingWithAlia - Episode 963
RECIPE:
INGREDIENTS:
For the date paste
160g (6 Oz) dates, pitted and chopped
150ml (1/2 cup) boiling water
1/2 teaspoon baking soda
For the cupcakes
80g (2/3 cup) AP flour
80g (2/3 cup) whole wheat flour
Pinch of salt
1/2 teaspoon cinnamon
8g (2 teaspoons) baking powder
2 medium eggs
100g (7 tablespoons) unsalted butter, melted
40g (1.5 Oz) walnuts, chopped
DIRECTIONS:
Step 1: Preparing the date paste
1- Place the dates, baking soda and boiling water in a heat proof bowl. Mix then set aside for 15 minutes.
2- Place the date mixture in a blender, then blend until smooth.
Step 2: Preparing the muffins
3- Preheat the oven to 180°C/ 356°F.
4- In a bowl, whisk together the AP flour, whole wheat flour, salt, cinnamon, and baking powder.
5- In a second bowl, place the eggs, butter, and date paste, then whisk using an electric egg beaterfor 5 minutes until the mixture is thick.
6- Add the flour mixture, then whisk to combine.
7- Add the walnuts, then mix using a spatula.
8- Butter muffin molds, then fill them up 2/3 of the way with the batter. Bake for 20 minutes and enjoy!
Walnut and Date Muffins
*Ingredients*
*Recipe*
Preheat the oven to 350°F/175°C.
Process the walnuts in your food processor.
Add the dates, eggs, cocoa, oil, and water.
Set the mixer at medium speed, and mix until all of the ingredients combine.
Grab a 6-cup muffin tray, and fill its empty slots with muffin wrappers.
Pour the mixture with a ladle, filling the slots.
Slide the tray into the oven for the next 20 minutes.
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Date Oatmeal Squares Recipe | How to Make Date Squares
These date squares are crispy on the outside and soft on the inside; Two layers of oat crumble and one delicious-sweet date filling in the middle, this recipe is very easy to make with only few basic ingredients needed.
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Ingredients:
For the oat crust:
2 cups (180g) Rolled oats
1 cup (125g) All-purpose flour
3/4 cup (150g) Light brown sugar
3/4 cup (170g) Softened Butter, cubed
1/2 teaspoon Ground cinnamon (optional)
1/4 teaspoon Salt
1/2 teaspoon Baking soda
For the date filling:
400g (14.1oz) Medjool dates, pitted
1 cup (240ml) Water
1 teaspoon Vanilla extract
1 tablespoon Lemon juice
Directions:
1. Place dates, water and lemon juice in a small saucepan. Bring to a boil, stirring occasionally. Reduce the heat and simmer for 5-8 minutes, stirring occasionally, until the dates are soft. Remove from heat and add vanilla extract. Let cool to room temperature.
2. Preheat oven to 350F (175C). Line a 9-inch (23cm) square baking pan with a strip of parchment paper. Set aside.
3. Make the crust: In a large bowl, combine oats, flour, salt, brown sugar and baking soda. Add the butter and mix until crumbly.
4. Press 2/3 of the mixture into the bottom of the baking pan. Spread the filling over the base, Sprinkle the remaining oat mixture.
5. Bake for 25-30 minutes, until golden brown. Let cool completely, then refrigerate for at least one hour before cutting into squares.
The best diet muffins with oats, nuts and carrot! You will want to make them daily!
How to make a diet muffins with oats, nuts and carrot. The best diet dessert with oats, nuts and carrot. You will want to make them daily!
Great taste from simple ingredients! Light dessert for breakfast in 5 minutes! The recipe is simple and quick, but very tasty. Easy dessert recipe in 5 minutes. All I can say is that it was over very quickly, and I will definitely do it again soon.
Have fun making it and I hope you will enjoy eating it! ????
Ingredients:
100 g rolled oats (1 cup)
pinch of salt
6 g baking powder ( 1 1/4 tsp)
1/2 teaspoon cinnamon
2 eggs (Replacement: 3 tablespoons water + 3 teaspoons baking powder + 2 teaspoon vegetable oil
50 g eritrytol/green sugar (4 tbsp)
1 tsp vanilla extract
25 g melted butter (1 3/4 tbsp)
1 big carrot (90g/3.2 oz)
50 g chopped walnuts(1/2 cup)
bake 20-25 minutes at 180°C/ 360°F
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