1 (10 oz.) chopped dates
2 c. water
2 tsp. baking soda
1 c. butter
2 c. sugar
2 large eggs
3 1/3 c. flour
1/2 tsp. salt
2 tsp. vanilla
2 c. chopped pecans or walnuts, lightly toasted

In saucepan, combine dates, water and baking soda. Bring to a boil. Remove from heat and set aside to cool. Preheat oven to 350°F. Grease two 12 hole muffin pans or use paper liners. Cream butter and sugar until light and fluffy. Beat in eggs. Add flour and salt, beating until just combined. On low speed, beat in date mixture, vanilla and nuts. Fill prepared muffin pans 3/4 full with batter and bake 20 to 25 minutes or until they test done with a toothpick.

Yield: 2 dozen muffins.