Date and Nut Muffins for a Crowd

Raisin Walnut Muffins (Walnuts optional) With golden oat topping

Raisin Walnut Muffins
(Walnuts optional)
With golden oat topping

The recipe called for dates, but I didn’t have enough dates, so I used raisins instead. I also wanted them to be heartier, so I add chopped walnuts, and then at the last minute (two pans were already in the oven), I remembered I had some of this yummy brown sugar and oats topping, so I sprinkled a tablespoon of that over each of the remaining muffins. I made six dozen muffins altogether.

Grease your pans first- I love this home-made mix for greasing pans- it’s really amazing, and I use a pastry brush to coat my tins. Well, that’s not true- I use a small paint brush (about 2″) that has never been used for anything else. You need to do this first as well as get the oven ready because anything you make with baking powder should be baking as fast as possible after you’ve added the liquid ingredients.

For the rest:
Flour (I used ww pastry flour)- 2 lb, 13 oz OR about 2 1/2 quarts
Baking powder, 5 Tablespoons
Salt: 2 1/2 teaspoons
sugar: 7 oz, OR 7/8 of a cup
Raisins (or chopped dates or craisins or figs or whatever)- 1 lb or 2 1/4 cup (I think I used a little more)
Walnuts, chopped, about 1 1/2 cups (that’s all I had, or I would have used a little more)
Cinnamon, grated nutmeg, allspice- to taste. I added about 2 Tablespons of cinnamon, just a few dashes of all spice, and about 1/2 of a freshly grated nutmeg.
Combine the above in one large bowl.

In another bowl, combine:
5 beaten eggs
4 1/2 cups of milk (I used coconut milk)
8 oz or 1 1/2 cups of butter (that’s what the recipe said, and I went with 8 ounces- or two sticks- but I think they measured or weighed wrong, and I should have used 3 sticks of butter, because these were delicious, but a touch on the dry side).
Beat the liquid ingredients together. Pour them into the bowl of dry ingredients and stir just until the dry ingredients are moistened. Don’t worry about lumps.

Dish the muffins out using about 1/8 of a cup of batter in each tin.

If desired, sprinkle with a Tablespoon of crunchy oat topping some of this yummy brown sugar and oats topping or just mix up some brown sugar, butter and oats yourself, or leave the tops alone.

Bake at 400-425 for 20-25 minutes.  They are done when you can poke a dry stick of spaghetti or a butter knife through the center and it comes out clean.

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Flip them in their tins or get them otut of their tins immediately, otherwise the bottoms get soggy as they steam in the hot tins.

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You worked hard.  Sit down and admire your work for a few minutes.

Admire your work with lots and lots of butter.

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