"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Blueberry Muffins Recipe

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This recipe for Blueberry Muffins, by , is from The Douglas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jaimie Douglas

Category:
Category:

Ingredients:  
Ingredients:  
12 Medjool dates, pitted and chopped (about 1- cups or 8 ounces)
1 cup non-dairy milk
1- cups old fashioned rolled oats
cup millet
2 teaspoons baking powder
teaspoon ground cardamom
cup applesauce
1 teaspoon lemon zest, packed
1 cup fresh or frozen blueberries (if frozen, do not thaw first)
cup roughly chopped walnuts

Directions:
Directions:
Preheat oven to 350F.

In a small bowl, cover the chopped dates with the non-dairy milk and set aside (so the dates may soften).
Grind oats and millet into a flour in your blender (a high-speed blender will do a finer job) and place into a mixing bowl. Add the baking powder and cardamom to this and stir with a fork.

Place the dates and non-dairy milk into a blender and blend until smooth. Add this date mixture to the bowl of dry ingredients along with the applesauce and lemon zest, and mix with a spoon until all the dry ingredients have disappeared.

Gently fold in the blueberries and chopped walnuts. Spoon the batter into a silicone muffin pan or parchment muffin papers in a metal pan, filling each muffin cup about full. (Since the batter has no oil, I have found that regular cupcake papers tend to stick to the muffins).

Bake for 30 minutes. The muffins will be done when the tops have begun to brown and cracks appear, and when a toothpick inserted comes out clean. Let cool in the pan for at least 15 to 20 minutes before removing.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour

 

 

 

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