Walnut-Date Mini Muffins

These vegan Walnut-Date Mini Muffins are chock full of dates, walnuts, and spices.

Walnut-Date Mini Muffins
Yield: 24 mini muffins • Preparation: 15 minutes • Bake: 9 to 10 minutes
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  1. 3½ cups self-rising soft-wheat flour*
  2. ¾ cup sugar, divided
  3. ¼ cup firmly packed brown sugar
  4. 1 cup chopped dates
  5. 1 cup chopped walnuts
  6. 2½ teaspoons ground cinnamon, divided
  7. 1 teaspoon ground cardamom
  8. ¼ teaspoon ground nutmeg
  9. 1 teaspoon ground ginger
  10. 1 teaspoon ground cloves
  11. ¾ cup soy milk
  12. ½ cup soy cream
  13. ⅓ cup applesauce
  14. ⅓ cup canola oil
  15. 1 tablespoon fresh lemon juice
  16. 2 teaspoons vanilla extract
  17. ½ cup vegan butter†, melted
  1. Preheat oven to 400°.
  2. Spray a 24-well mini muffin pan with nonstick cooking spray. Set aside.
  3. In a large bowl, combine flour, ¼ cup sugar, brown sugar, dates, walnuts, 2 teaspoons cinnamon, cardamom, nutmeg, ginger, and cloves, whisking well. Set aside.
  4. In a small bowl, combine milk, cream, applesauce, oil, lemon juice, and vanilla. Add to flour mixture, stirring just until ingredients are combined. Divide batter evenly among wells of prepared muffin pan.
  5. Bake until a toothpick inserted in center comes out clean, 9 to 10 minutes. Remove muffins from pan, and cool slightly on wire racks.
  6. In a small bowl, combine remaining ½ cup sugar and remaining ½ teaspoon cinnamon, stirring well.
  7. Dip tops of muffins into melted butter and then into cinnamon-sugar mixture.
  1. *For testing purposes, we used White Lily Enriched Bleached Self-Rising Flour, available in grocery stores throughout the Southeastern region of the United States and online at whitelily.com.
  2. †For testing purposes, we used Earth Balance Natural Buttery Spread (earthbalancenatural.com).
  3. • Muffins can be made in advance and frozen in a sealed container. Thaw before serving.
TeaTime Magazine https://www.teatimemagazine.com/
 From TeaTime May/June 2012


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