Oat And Date Muffins Recipe

Name: Oat And Date Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 1/2 cups all-purpose flour; 1/2 tsp baking powder; 1 cup rolled oats; 2.75 oz dates, pitted, chopped; 1/2 cup sugar; 1/2 oz wheat bran; 1 None orange, finely-grated rind; 1/2 cup butter, melted; 1/3 cup milk; 1/3 cup orange juice; 1 None large egg, lightly beaten

Servings: persons

2 1/2 cups all-purpose flour
1/2 tsp baking powder
1 cup rolled oats
2.75 oz dates, pitted, chopped
1/2 cup sugar
1/2 oz wheat bran
1 None orange, finely-grated rind
1/2 cup butter, melted
1/3 cup milk
1/3 cup orange juice
1 None large egg, lightly beaten

1
Preheat oven to 350u00b0F. Lightly grease a 12-hole muffin pan, or line with paper liners.
2
Sift together flour and baking powder into a large bowl. Stir in oats, dates, sugar, bran and orange rind.
3
Make a well in center of dry ingredients. In a separate bowl, combine melted butter, milk, orange juice and egg. Pour into well of dry ingredients and lightly mix until just combined.
4
Spoon mixture into each pan recess until three-quarters full. Bake for 15-20 minutes, until cooked when tested with a skewer. Cool on a wire rack. Store in an airtight container.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 1/2 tsp baking powder, 1 cup rolled oats, 2.75 oz dates, pitted, chopped, and more.

Yes, Oat And 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.

Oat And Date Muffins

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