Silan (Date Honey) Chocolate Chip Muffins

In next week’s parsha, Parshas Shelach, we read of the scouts who went to tour the Land (Bamidbar 13); the beautiful, bountiful Land, flowing with milk and honey (Shemos 3:8).  The Sages teach that the honey of the land is devash temarim – honey from dates. 

When they returned from scouting out the land, two of the men – Yehoshua and Calev – said to the people: הָאָרֶץ אֲשֶׁר עָבַרְנוּ בָהּ לָתוּר אֹתָהּ–טוֹבָה הָאָרֶץ, מְאֹד מְאֹד – The land, which we passed through to spy it out, the land is very very good (Bamidbar 14:7).

As an ode to the good, good Land, and the date-honey that flows within, here is a recipe for easy-to-bake, yummy-to-eat, Silan Muffins.  Moist, flavorful, healthy, and fast to throw together (and they freeze great), this muffin is a winner for any day of the week or time of day!  It’s also a great option for breakfast on the go with a fruit (try one of the other shivas ha’minim!) on the side.

Silan (Date Honey) Chocolate Chip Muffins

Pre heat the oven to 350* and line 12 muffin cups with paper muffin liners. 

In a large bowl, using a spatula or wooden spoon, mix together:

2 c. white whole wheat flour

1/4 c. light brown sugar, packed

dash salt

1 Tbsp. baking powder

To the dry ingredients, add:

10 Medjool Dates, pitted and chopped

1/3 c. chocolate chips (optional)

Stir all together to combine. 

In another bowl, or large (Pyrex-style) measuring cup, combine:

1/2 c. silan

1 c. orange juice

1/4 c. oil

1 tsp. pure vanilla extract

1 tsp. lemon juice

1 egg, lightly beaten.

Make a well in the center of the bowl of dry ingredients, and add the wet ingredients to the dry.  Using a spatula or wooden spoon, stir all the ingredients together to combine.  Do not over mix the batter.

Spoon the batter into the prepared muffin cups.  Bake for about 20 minutes on 350*, till the muffins are dry. 

Remove the muffin pan from the oven.  As soon as the muffins are cool enough to handle (or like me, even before they are cool enough to handle!), transfer the muffins from the baking pan to a wire rack for cooling.

VEGAN OPTION: Follow the exact recipe above, but omit the egg.  How do I know you can do this?  Because the first time I baked them, I accidentally left out the egg.  Thinking I would have to throw the muffins in the trash, I was pleasantly surprised to see they baked perfectly and they were delicious!  I served them at parsha class, and the women enjoyed them too!  The muffin will be a bit more dense than with the egg, but still very good. 

NOTE: I like the Oxygen brand “Natural Silan Date Syrup”, which is 100% dates with no added sugar.  Many of the other Silan brands contain added water and sugar; so read the ingredients list carefully before you buy. 

Don’t forget this other delicious recipe which utilizes silan:

https://michalhorowitz.com/silan-date-honey-glazed-chicken-cranberries/

And some other muffins recipes for you to enjoy:

https://michalhorowitz.com/double-chocolate-banana-muffins/

https://michalhorowitz.com/apple-squash-muffins/

https://michalhorowitz.com/apple-cinnamon-muffins/

And one of my all time favorites… https://michalhorowitz.com/mocha-muffins/

Happy baking, enjoy, and wishing you a good Shabbos,

Michal

print
1 Comment
  • Sarah Farrar
    Posted at 19:43h, 05 December Reply

    I made these and they were delicious! I had some homemade silan to use up. Didn’t add chocolate chips but instead a bit of orange zest. Thanks for the recipe.

Post A Comment