Date and walnut muffin (eggless)

Growing up, for breakfast we mostly ate chapatis along with with some pan fried veggies  or poha or upma and on special occasions or on weekends poori and sabji.That was mostly the routine of course with variations on some days. Our parents did that forever and so did their parents (and I am sure their parents did the same :). After which off we went to where ever we had to go, school, college or work. Our current lifestyle being a little different, these days I go for much a lighter breakfast especially on weekdays. Be it a bowl of cereal or oatmeal or a quick sliced bread sandwich with some fruits and veggies. To keep things interesting, I always find myself looking for ways to come up with interesting but light and yet 'breakfasty' recipes. I have found that a light muffin or a light fruit bread comes really handy. Also you can create different variations of the same basic muffin or bread. Here's a recipe for a date and nut based muffin that was really liked by hubby and my princess alike. It is mildly sweet, has a distinct taste of dates, cinnamon and walnuts, not to forget the bite of tangy cranberries and is extremely light that makes it just right for breakfast.
Here it is -




Ingredients: makes 8-9


Chopped Dates ........................... 1/2 cup
Hot water ................................. 1/4 cup
Unsalted butter ........................... 4 tbsp
Powdered sugar .......................... 1/2 cup
Buttermilk ................................. 1/2 cup
All-purpose flour .......................... 1 cup
Corn starch ................................ 1/4 cup
Baking powder ............................ 1 tsp
Baking soda ................................ 1/2 tsp
Salt ......................................... 1/4 tsp
Vanilla ...................................... 1/2 tsp
Dried cranberries ......................... 1/4 cup (optional)
Ground cinnamon ......................... 1/4 tsp
Chopped walnuts ......................... 1/4 cup + 1 tbsp for topping




 Method:


1. Preheat oven to 375 deg F

2. Place dates in a small bowl and add hot water. Let stand for 15-20 minutes . Make a coarse paste in a blender.


3. Sift the all purpose flour along with corn starch, the baking powder and the baking soda. Add cinnamon,walnut, cranberries and salt.


4. Beat the butter with sugar for 1-2 minutes. Add vanilla.


5. Mix in the date paste and buttermilk. Add in the flour mixture and mix well to combine.Spray/Grease a muffin pan lined with paper cups. Fill paper-lined muffin cups two-thirds full.Top with some chopped walnuts.


6. Bake in a pre-heated oven  for 15 -18 minutes or until a cake tester comes clean.Make sure to keep an eye as every oven is different.


7. Take it out. Allow it to cool to room temperature. Sit back and ENJOY!


Notes:

1.These muffins freeze very well when stored sealed in a ziploc bag for upto a month.
2. Don't over beat the batter as it will make the muffins hard.


Linking this to - Vegetarian Foodie Friday # 21