1 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 tablespoon hazelnuts
2 tablespoons honey
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon salt
1/2 teaspoon vegetable oil
1/2 cup brown sugar
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups rolled oats
1 (8 ounce) can crushed pineapple with juice
1 cup chopped dates
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch muffin cups or line with paper muffin liners.
In a large bowl, cream together the butter, eggs, and 1 teaspoon vanilla until smooth. Beat in the flour, brown sugar, and baking soda.
In a medium bowl, stir together the brown sugar, oats, dates, margarine, orange juice, brown sugar, flour, 1/2 teaspoon baking soda, and salt. Stir in the oil and brown sugar mixture. Mix egg and vanilla into the batter. Fold in the orange juice and pineapple. Spoon batter into prepared pans.
Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Cool on a wire rack. Serve warm or at room temperature.