Gluten-Free Date and Nut Muffins

Ingredients

  • 1 ½ cups gluten-free flour (I use a combo of equal parts low fat soy flour, brown rice flour and tapioca starch)
  • ½ tsp baking powder
  • ½ cup butter, melted
  • 1 ¾ cup brown sugar
  • 4 eggs
  • 2 cups chopped dates
  • 1 cup walnut pieces

Equipment

  • measuring cups and spoons
  • cutting board and knife
  • bowl
  • wooden spoon
  • muffin tin lined with paper inserts

Prep time:

15

Yields:

25

Cook time:

10

Recipe attribution:

Marg McKenzie

  1. Preheat oven to 350° F.
  2. Cream butter and sugar.
  3. Beat in eggs.
  4. Add dry ingredients, dates and nuts. Mix until blended.
  5. Scoop mixture into 12 muffin cups and bake at 350° F for 25 minutes.

VARIATION
Cherry Chews: Add ½ cup chopped candied cherries to the batter and pour into a greased 9" x 13" pan. Bake for 30–35 minutes and cut  into squares when cool.