Sourdough Date Nut Cranberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1/2 cup water259 grams chopped medjool dates (about 15-18 dates) chopped1/2 cup sugar1/4 cup butter1 tsp vanilla extract1 cup frozen or fresh cranberries1 cup chopped walnuts1 1/2 tsp baking soda1/2 tsp salt2 large eggs1 cup sourdough starter (discand or unfed)1 1/4 cups unbleached flour
Preheat oven to 400 degrees. Line muffin tin with papers and then spray with pam.
In large saucepan combine dates water sugar and butter. Cook over medium heat and bring to a boil stirring often.
Remove from heat and stir in vanilla, cranberries, nuts, baking soda, salt. Stir in eggs and mix well. Then add sourdough starter and the flour just until evenly combined. Scoop batter into muffin tins and bake for 17 to 20 minutes. Let cool in pan for 5 minutes before transferring them to a rack. Will keep at room temp for several days, if they last that long. Or they freeze well.
Serving Size: 12 large muffins
In large saucepan combine dates water sugar and butter. Cook over medium heat and bring to a boil stirring often.
Remove from heat and stir in vanilla, cranberries, nuts, baking soda, salt. Stir in eggs and mix well. Then add sourdough starter and the flour just until evenly combined. Scoop batter into muffin tins and bake for 17 to 20 minutes. Let cool in pan for 5 minutes before transferring them to a rack. Will keep at room temp for several days, if they last that long. Or they freeze well.
Serving Size: 12 large muffins
Nutritional Info Amount Per Serving
- Calories: 277.0
- Total Fat: 12.4 g
- Cholesterol: 157.1 mg
- Sodium: 288.1 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 2.9 g
- Protein: 8.6 g
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