Harvest Date Muffins Recipe

Name: Harvest Date Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. date quick bread; 1 c. shredded zucchini; 1/2 c. canned pumpkin; 3/4 c. milk; 1/4 c. oil; 2 Tbsp. molasses; 1 egg; 1/2 tsp. cinnamon; 1/4 tsp. cloves; sunflower seeds

Servings: persons

1
Heat oven to 400u00b0.
2
Line 12 muffin cups with paper baking cups or grease 12 cups.
3
In a large bowl, combine all ingredients except sunflower seeds.
4
Stir by hand until dry particles are moistened.
5
Divide evenly in 12 cups (cups will be full). Sprinkle with sunflower seeds.
6
Bake at 400u00b0 for 25 to 30 minutes or until a toothpick in center comes out clean.
7
Cool 5 minutes. Remove from pan.
8
Serve warm or store in refrigerator.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pkg. date quick bread, 1 c. shredded zucchini, 1/2 c. canned pumpkin, 3/4 c. milk, and more.

Yes, Harvest Date Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Harvest Date Muffins

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