These muffins follow the Blueberry Muffins ^[1] recipe, with dates instead of blueberries. These were my first date muffins and I think I’m addicted.

Servings: 8

Fresh
1 egg
1 cup milk
1 cup chopped dried dates

Pantry
2 cups all-purpose flour
3 tsp. baking powder
3/4 cup granulated sugar
1/2 tsp. salt
1/4 cup canola oil

Mix dry ingredients
Preheat oven to 400 degrees-F. In a large mixing bowl, mix flour, baking powder, sugar, and salt, and set aside.

Mix wet ingredients
In a small mixing bowl, beat egg with a fork. Add milk and oil and stir to combine.

Make batter
Add wet ingredients to dry ingredients and mix with a fork just until combined. Add dates and stir until distributed throughout batter.

Bake muffins
Fill 8 muffin tins with liners or spray with cooking spray. Drop batter into muffins by the spoonful evenly among 8 cups. Bake for 25 minutes.

Cool and serve
Remove muffin pan from oven and let muffins cool in pan for 5 minutes. Remove muffins from pan and let cool completely on a cooling rack. Serve immediately or store in airtight container for several days.