Date and walnut muffin

Overview

It’s winter. Eating more red dates and walnuts can replenish energy and resist the severe cold. The date paste and walnut muffin is made by beating red dates into date paste and blending it into the muffin cake. It also adds chopped ripe walnuts, making it softer and more fragrant.

Tags

• baking
• children
• afternoon tea
• muffin
• fast food
• baking powder
• butter
• egg
• low gluten flour
• red dates
• white sugar
• baking soda
• chopped walnuts
• milk

Ingredients

Steps

1. 1 Soak the red dates until soft and remove the core;

   

2. 2 Chop red dates;

   

3. 3 Put the chopped red dates into a cooking pot, add brown sugar and cook until thoroughly;

   

4. 4 Turn off the heat after the soup has dried up;

   

5. 5 Let the cooked red dates cool and then put them into a food processor;

   

6. 6 Place the blender on the sauce setting;

   

7. 7 Turn on the switch and beat for 1 minute, the jujube paste will be ready;

   

8. 8 Soften the butter at room temperature, add sugar, beat with a whisk until fluffy, beat the eggs, pour into the butter in batches and beat, stir the egg liquid and butter thoroughly each time, and then add the egg liquid;

   

9. 9 Add 200 grams of jujube paste;

   

10. 10 Then stir evenly into jujube butter paste;

    

11. 11 Add milk to the buttery date paste;

    

12. 12 Mix baking powder, baking soda and low flour in advance, sift into butter date paste, then add chopped walnuts;

    

13. 13 Mix evenly, without dry flour, into a moist muffin cake batter;

    

14. 14 Put the muffin cake into a disposable piping bag, squeeze it into the muffin cake paper mold, 8 minutes full; sprinkle with chopped walnuts, preheat the oven in advance, and bake at 180 degrees for 20 minutes.