I love recipes with history and Marilynn and Sheila Brass’ book, ‘Baking with the Brass Sisters’ is chock full of them.  These muffins are super simple and super fluffy and they use dates for sweetness which makes them a perfect after school snack/breakfast/anytime food in our house – enjoy!

Grandma Woodward’s Date Muffins

6 oz pitted, chopped dates (1 packed cup)

1 c. EACH flour AND spelt flour (the original recipe called for whole wheat)

2 t. baking soda

1/2 t. salt AND 1 t. nutmeg

2 T. sugar

2 eggs, lightly beaten

2 c. buttermilk

1 T. honey AND 1 t. vanilla

1/4 c. butter, melted but not hot

coarse sugar for sprinkling the tops

Preheat the oven to 400 and line a muffin tin with paper liners or generously spray the pan.  In a large bowl, whisk together both flours, the baking soda, salt, nutmeg and sugar and in a smaller bowl, whisk the eggs, then whisk in the buttermilk, honey, vanilla and finally the butter.

Add the wet to the dry and stir until just combined, fold in the dates, and then quickly and evenly pour the batter into your prepared cups, doing your best to fairly disperse the dates.  If you’ve got a good eye and an even hand, you should end up with 12, exactly, very full muffin cups.  Sprinkle a bit of coarse sugar on the top of each and bake for about 20 minutes until the middles bounce back to a light touch.  Allow the muffins to rest in the pan for 5 minutes or so before turning them out onto a rack to cool.  The girls thought these were perfect warm with (lots of) butter.

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