December 22 - National Date Nut Bread Day

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Title: Luby's Date Nut Muffins
Categories: Muffins, Breads, Fruits, Nuts
Yield: 12 Servings

1 1/2 c Dates; chopped
3 c Water; hot
3/4 c Butter
1 1/2 c Granulated sugar
1 1/2 c Water
1 c Pecan pieces
2 Extra-large eggs
1 1/2 ts Baking soda
1 1/2 ts Vanilla extract
1/4 ts Salt
2 3/4 c A-P flour

In a medium bowl, combine the dates and the 3 cups of
hot water. Let stand for 10 minutes. Drain and discard
the water. Cover the dates and refrigerate until they
are cold.

Set the oven @ 350ºF/175ºC. Line 12 medium muffin cups
with paper baking cups or grease lightly.

In a large bowl, beat together the butter/margarine, and
sugar until creamy. Add the 1-1/2 cups of water, the
pecan pieces, eggs, baking soda, vanilla extract, and
salt. Mix until well blended.

Add the flour. Mix until the dry ingredients are just
moistened. Fold in the cold dates. Spoon the batter into
the prepared muffin cups.

Bake in the preheated oven for 20 to 25 minutes or until
a wooden pick inserted into the center comes out clean.

Let the muffins stand a few minutes before removing from
the muffin tin(s).

Makes 12 muffins.

TIPS: TO FREEZE THE LEFTOVER MUFFINS: Place the muffins
in a plastic freezer bag or wrap in foil.

TO SERVE: Preheat the oven to 350ºF/175ºC. Bake foil
wrapped frozen muffins for 15 to 20 minutes.

TO REHEAT IN A MICROWAVE: Unwrap the frozen muffins and
place on on a napkin or microwaveable plate. Microwave
on high (full power) for 20 to 30 seconds for each
frozen muffin.

Recipe: Luby's Cafeteria 50th Anniversary Recipe Collection

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