Do these muffins look hearty? They do don’t they! Do they look sweet and moist, filling and satisfying? Maybe not. But that is how they taste. I love these muffins. They look like those little bricks of a “health food” muffin that are dry and tasteless and you have to tell yourself are good for you to get you to eat them. But they taste like soft, moist, and gently sweet decadence that will make you forget you’re eating these for your health!
The original recipe for these muffins was for an carrot raisin muffin that was just simply kind of boring. It was light on spices and I could just tell from reading the recipe that they were going to lack a certain umph. Also, I don’t like cooked raisins. There, I said, it. To me they develop the texture of a booger. (Yes, I compared a food to a booger on a food blog. You heard it here first folks.) I will skip that thank you very much. But chopped dates? Divine.
These muffins, like others I’ve made recently, freeze really well. I’m amazed by the extent to which they defrost and taste, essentially, like they were just baked even though a week or two has gone past since they were made. It’s another breakfast on the go that makes my mornings easier. Now, if I could just get my 3 year old to put on his socks and shoes without a fight my mornings would be perfect!