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Date and Walnut MuffinsThese muffins make a tasty and nutritious snack, and are perfect for lunch boxes. Leave the walnuts out if you prefer, or if anyone your child will have contact with has a nut allergy.
Ingredients: Preheat the oven to 350F (180C, Gas Mark 4), and grease 2 mini muffin tins or one standard size muffin tin. In a large bowl lightly beat the eggs, and then beat in the sugar. In a separate bowl combine the flour, baking powder and salt. Tip the dry mixture into the egg mixture and stir to mix - do not overbeat, and don't worry if you have a few lumps left. Gently fold in the chopped walnuts and dates. Spoon the batter into each muffin cup and bake for approximately 10 minutes (15 for large muffins). Turn onto a wire rack to cool through.
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