Friday, September 26, 2014

Almond Date Mini Muffins

As you all know, I am a big muffin fan. (I actually made some peanut butter banana muffins today.) I wanted to share the love of some muffin goodness with my sister's soccer team over the summer, so I crated these babies. Mini muffins are just so much cuter than full sized ones, especially when they are of the almond- date variety. Plus, they make enough individual little muffins to feed an entire soccer team and all their adoring fans. (Mostly parents, but adoring nonetheless.) Enjoy!

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Almond Date Mini Muffins
makes about 6 dozen
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ cups sugar
1 cup butter, softened
½ cup sour cream
½ cup milk
2 eggs
2 egg yolks
2 tsp vanilla extract
1 cup chopped dates
½ cup sliced almonds

Preheat your oven and oil a muffin pan. In an electric mixture, cream the butter and sugar. Add in the eggs, egg yolks, sour cream, milk, and vanilla extract. In a separate bowl, mix together the flour, salt, sugar, baking powder, and baking soda. Slowly add the flour mixture into the mixing bowl with the mixer on low speed. Finally, add in the dates and almonds. Mix until there are no more lumps and everything is combined, but do not over mix. Scoop 1 tablespoon of batter into each muffin hole. Bake until a toothpick comes out clean, about 10 minutes. Let the muffins sit for 5 minutes before removing from the pan to cooling racks to cool completely.

 
 
Almond Date Mini Muffins
makes about 6 dozen
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ cups sugar
1 cup butter, softened
½ cup sour cream
½ cup milk
2 eggs
2 egg yolks
2 tsp vanilla extract
1 cup chopped dates
½ cup sliced almonds
 
Preheat your oven and oil a muffin pan. In an electric mixture, cream the butter and sugar. Add in the eggs, egg yolks, sour cream, milk, and vanilla extract. In a separate bowl, mix together the flour, salt, sugar, baking powder, and baking soda. Slowly add the flour mixture into the mixing bowl with the mixer on low speed. Finally, add in the dates and almonds. Mix until there are no more lumps and everything is combined, but do not over mix. Scoop 1 tablespoon of batter into each muffin hole. Bake until a toothpick comes out clean, about 10 minutes. Let the muffins sit for 5 minutes before removing from the pan to cooling racks to cool completely.

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