I love the artsiness of this photo. It is how the fading sunlight streams through my kitchen window this time of year. The soft orange glow sets the mood heading into evening. It speaks to me. It beckons me to peek out the window as the sun begins its descent past the horizon. It reminds me dinner should be served before long. It lures me to pour a glass of wine and piddle around the kitchen delighting in end of the day colors.
The muffins came out of the oven just before the late afternoon began to show itself. Perfumed with orange and studded with dates, moist and sweet thanks to the honey I was a bit disappointed with the saltiness of these muffins. The recipe calls for 1 teaspoon and I’m sure I didn’t add an entire teaspoon but I’ve made note to add even less next time. If you like salt you may be happy with the addition of an entire teaspoon. I recommend starting with a bit less. Apart from that they made wonderful snacks and quick breakfast bites on last weeks busy days. Did you know that adding honey to baked goods not only delivers extra moistness but prolongs the freshness? Amazing stuff that honey!
Orange Honey Muffins with Dates
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 orange, washed, seeds removed, and cut into large pieces
- 1/2 cup fresh orange juice
- 1 egg
- 8 tablespoons unsalted butter, at room temperature
- 1/2 cup honey
- 1 cup chopped dates
- 1 tablespoon sugar
Preheat oven to 400°F. Butter a 12 cup muffin tin.
In a large bowl, whisk together flour, salt, baking powder, and baking soda.
Place orange in a food processor. Pulse until broken down into a chunky purée. Add orange juice, egg, butter, and honey. Blend for 1 1/2 to 2 minutes, until almost smooth.
Pour orange mixture into flour. Mix until just combined. Stir in dates.
Divide batter among muffin tins. Sprinkle with sugar.
Bake muffins until a cake tester comes out clean, about 15 minutes.