Moist Date Muffins

This recipe is an adaptation of a recipe given to me by Oliver Matzer, an easy-going Austrian Chef who has a beautiful style of food, and is owner of More Than Bread, an boutique catering company in Auckland, New Zealand.

Makes about a dozen.

  • 2 c whole wheat flour
  • 1 1/2 c yogurt
  • 1 c softened butter

Mix these three ingredients together. Cover, and let sit overnight in a warm place.

The next day add:

  • 1 1/2 c pitted dates
  • 1 t baking soda
  • 1/4 c boiling water to cover dates
  • 2 eggs
  • 1 t cinnamon
  • pinch cloves
  • pinch of salt

Pour boiling water over baking soda and dates, cover and allow dates to sit for 10 minutes to soften. Process softened dates, spices and eggs until smooth. Mix into the cultured flour.

Pour into greased and floured muffin tins. Bake at 350 degrees F for about 20 minutes.

Very nice if served warm with brandy-honey hard sauce and ice-cream or cream.

This Post Has 2 Comments

  1. Julia

    They sound really great. Can I ask what happens when you leave the flour overnight? I haven’t heard of that before. The brandy-honey sauce sounds perfect too. Thanks!

    1. hellaD

      It just makes them like a sourdough, and helps to pre-digest the flour a little.

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