Description
Deliciously moist muffins infused with the rich flavors of dates and cardamom, perfect for enjoying during Ramadan.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup milk (or plant-based milk)
- 1 cup pitted dates, chopped
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cardamom
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, combine rolled oats and milk, and let it sit for about 10 minutes.
- In another bowl, whisk together brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Add the soaked oats and chopped dates to the wet ingredients and mix well.
- In a separate bowl, mix the dry ingredients: cardamom, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a richer flavor, you can add chopped nuts or chocolate chips.
- These muffins can be stored in an airtight container for up to a week.
- Feel free to adjust the sweetness by adding more or less sugar based on your preference.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg