Date-Nut Muffins

This is a recipe Melissa has been making for years from the Williams-Sonoma Kitchen Library. Make sure you soak the dates according to the directions...it makes the muffins incredibly moist and tender.

1 cup water
1 cup date nuggets or chopped pitted dates
1/2 cup sugar
1/2 cup unsalted butter
1/2 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chopped pecans

Preheat oven to 375. Butter (or spray) a 12-cup muffin pan.

In a small saucepan over medium-high heat, bring the water to a boil. Stir in the dates, sugar and butter. Remove from the heat and let stand until the dates have absorbed most or all of the liquid and have cooled to lukewarm, about 15 minutes.

Transfer the dates and any remaining liquid in the pan to a mixing bowl. Add the vanilla. One at a time, add the eggs, beating well with a wooden spoon after each addition until thoroughly incorporated. In another bowl, stir together the flour, baking powder, baking soda and salt. Add the date mixture and the nuts and stir just until well combined.

Spoon the batter into the prepared muffin-pan cups, filling each about 3/4 full. Bake until the muffins are well risen and a toothpick inserted into the center of one comes out clean, about 20 minutes.

Remove from the oven and let cool for 5 minutes in the pan, then remove the muffins from the pan. Serve warm or at room temperature.