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.

Directions

Make the Muffins

1. Preheat oven to 350 degrees Fahrenheit.

2. 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.

3. Pour into greased mini muffin tins and bake for 20 minutes or until done. Let cool before removing from pan.

Tips:

A two-tablespoon serving of almond butter has 7 grams of protein and 3.3 grams of fiber. It is high in calcium, copper, vitamin E, and other minerals. It is also high in fat but it’s healthy fat. Almond butter fills you up and keeps you satisfied. Smear a little on your toast, drizzle over your oatmeal, or sub a small amount for oil in your baked goods. Be sure to buy the natural kind without added salt or sugar.

Notes:

You can sub a small handful of finely chopped raisins (soak first, if desired) or dried cranberries for the dates.