Chocolate Date Muffins
A completely addictive taste treat
Recipe adapted by Deb Messina
This recipe is great as mini muffins or baked into a loaf and sliced. The muffins / loaf have a moist slightly spicy rich chocolate flavor that is amazing to enjoy right away (or enjoy some now and freeze some so you can enjoy more later). I make this as a gluten free recipe but it is also really good using a regular quick bread mix.
Preheat oven:
· Muffins: 425 Degrees
· Loaf: 375 Degrees
Prepare loaf / muffin pan: Loaf - (9" x 5" x 3") or muffin pans with cooking spray or paper liners. This recipe makes about 30 – 36 mini muffins or 16 – 18 regular size muffins.
In medium bowl combine:
· 2 cups water
· 1 teaspoon good quality vanilla (if making Gluten Free – be sure to check the label)
· 4 ounces chopped dates
In large bowl combine:
· 16.5 oz. quick bread / muffin mix. I use The Cravings Place – Quick Bread & Muffin Mix – it is gluten, wheat, nut, egg, dairy and bean free and still has an amazing taste and texture. It already has the cinnamon and nutmeg included. You can use any good quick bread mix – but be sure to add the cinnamon and nutmeg if using a different mix.
· 1 teaspoon cinnamon (if using a different quick bread mix)
· ½ teaspoon nutmeg (if using a different quick bread mix)
· 1/3 cup vegetable oil
· 1 ¼ cups sugar (or sweetener substitute)
· 2 tablespoons dark cocoa (I like Hersheys Special Dark Cocoa)
· 8 oz. semisweet chocolate chips (buy a 12 oz. package and use the remaining chocolate chips to top the muffins / loaf just before putting in the oven).
Mix all ingredients together until well incorporated and pour into prepared pans
Top the loaf / muffins with the remaining chocolate chips
Bake: Baking times may vary depending on size of pans used and your oven.
· Muffins: 425 Degrees for 20 minutes
· Loaf: 375 Degrees for 55 – 60 minutes
Remove from oven when done (check with a toothpick) and let cool for a few minutes in the pan. Remove from pans after a few minutes to finish cooling on a cake rack. If loaf or muffins remain in pans while cooling they will be sticky.
Enjoy!
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