Reviewed: Jan. 25, 2012

Good. I made them without dates or nuts, and I think I needed to at least add the nuts for some more flavor and texture. Followed the recipe as written, otherwise, except for a splash of orange extract. Made 12 minis plus 10 regular size muffins. I made a blackberry/confectioner sugar glaze for the top.

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Reviewer:

lauraellen225

Cooking Level: Professional

Home Town: Kinsman, Ohio, USA

Living In: San Diego, California, USA

Reviewed: Mar. 25, 2010

I omitted the dates and added chocolate chips instead. It was delicious! Higly recommended.

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Reviewer:

aysemerve

Reviewed: Mar. 14, 2010

These r just great. Very light and healthy. I subsituted the butter with 1/4 cup corn oil and ommited the nuts and added a cup of dates. I feel next time i'll add more orange zest and a bit more of dates. Definetly a keeper!

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Reviewer:

noha

Cooking Level: Beginning

Home Town: Cairo, Al-Qahirah, Egypt

Reviewed: Feb. 21, 2010

I made this recipe, with some small changes: added a small can of cherries with syrup and baked it in a bunt pan, the results were amazing. Note: it took 80 minutes to bake all the way; but it was so moist inside and nice n crispy outside-fabulous!

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Reviewer:

HDbikerchick

Reviewed: Feb. 18, 2009

My husband actually made them. His first batch of muffins ever and they were fabulous!!! Omitted the nuts but left everything else as is. This recipe is a keeper!!

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Reviewer:

Nat135

Reviewed: Sep. 26, 2008

Very moist and tasty muffins. I've made them a few times and now I add more dates (about 1 cup) and I added the zest of half an orange and I put concentrated orange juice to really bring out the orange flavor. Hmmm, the flavors are more present with these changes.

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Reviewer:

Isabelle

Cooking Level: Intermediate

Reviewed: Jun. 8, 2008

I omitted the nuts, and used vegetable oil instead of the butter. These took 10-15 minutes to bake in the mini muffin pans. The orange is a nice touch with the dates! We will be making these again!

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2 users found this review helpful