Date Muffins

4 Reviews
67% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

1 cup white rice flour 190 g
1/3 cup brown rice flour 55 g
1/3 cup tapioca flour/starch 45 g
1/3 cup quinoa flour 55 g
2 tsp guar gum, or xanthan 7 g
2 tsp baking powder 5 g
1/4 tsp salt 1 g
22 pitted dates, chopped 1 cup
2 eggs size large
1/4 cup honey 90 g
1/3 cup canola oil 85 mL
1 cup almond beverage, unsweetened, fortified, rice, or soy 250 mL

Before you start

A hand-held or stand mixer will make things easier for this recipe.

Method

  1. Preheat the oven to 350°F (180°C). Grease a 12-cup muffin pan.
  2. Mix the dry ingredients and dates in a bowl.
  3. In another bowl, beat eggs with a mixer, to add honey, oil and milk. Mix well.
  4. Add the dry ingredients to the liquid preparation and stir well with a spoon. Pour the batter in the prepared muffin pan. Bake for around 25 minutes or until the muffins are firm to touch. Cool on a rack.

Nutrition Facts Table

per 1 serving (80 g)

Amount

% Daily Value

Calories

230

Fat

8 g

13 %

Saturated 0.9 g
+ Trans 0.2 g

5 %

Cholesterol

30 mg

Sodium

90 mg

4 %

Carbohydrate

37 g

12 %

Fibre

2 g

9 %

Sugars

13 g

Net Carbs

35 g

Protein

3 g

Vitamin A

2 %

Vitamin C

0 %

Calcium

7 %

Iron

7 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Manganese, Vitamin D
Source of  :
Calcium, Fibre, Folacin, Iron, Magnesium, Niacin, Omega-3, Pantothenic Acid, Phosphorus, Selenium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits ½
Meat and Alternatives 0
Fats 1 ½
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

4 Reviews (4 with rating only) 67% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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