Breakfast

Sourdough Date Nut Cranberry Muffins is for Breakfast, Snack.

Sourdough Date Nut Cranberry Muffins takes 15 minutes to prepare.

Sourdough Date Nut Cranberry Muffins takes 15 minutes to cook.

Sourdough Date Nut Cranberry Muffins makes 15 servings.

The ingredients for Sourdough Date Nut Cranberry Muffins are:

1/2 cup water
259 grams chopped medjool dates (about 15-18 dates) chopped
1/2 cup sugar
1/4 cup butter
1 tsp vanilla extract
1 cup frozen or fresh cranberries
1 cup chopped walnuts
1 1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup sourdough starter (discand or unfed)
1 1/4 cups unbleached flour

Here is how you make Sourdough Date Nut Cranberry Muffins:

Preheat oven to 400 degrees. Line muffin tin with papers and then spray with pam. In large saucepan combine dates water sugar and butter. Cook over medium heat and bring to a boil stirring often.Remove from heat and stir in vanilla, cranberries, nuts, baking soda, salt. Stir in eggs and mix well. Then add sourdough starter and the flour just until evenly combined. Scoop batter into muffin tins and bake for 17 to 20 minutes. Let cool in pan for 5 minutes before transferring them to a rack. Will keep at room temp for several days, if they last that long. Or they freeze well.Serving Size:?12 large muffins

The nutritional information for Sourdough Date Nut Cranberry Muffins is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 277.0

• Total Fat: 12.4 g
• Cholesterol: 157.1 mg
• Sodium: 288.1 mg
• Total Carbs: 34.2 g
• Dietary Fiber: 2.9 g
• Protein: 8.6 g