Props and Styling by Renee Muller | Photography by Hudi Greenberger
Whenever I get excited about a new recipe I test it with several discerning people before it makes it into the magazine. This one was rated 10 by each taster. I savor these muffins I relish their velvety texture along with the little crunch from the pecans and the creaminess of the dates… they freeze beautifully too and taste delightful straight from the freezer. I purposely make them mini because they are rich and filling.
Preheat oven to 350°F (180°C). Place all ingredients in the order listed in a medium-sized bowl. Mix just until combined. Mixture will be lumpy. If mixture is dry add a little more juice or water. Pour into greased mini muffin tins and bake for 20 minutes or until done. Let cool before removing from pan.
You can sub a small handful of finely chopped raisins (soak first if desired) or dried cranberries for the dates.
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