Do you need a reason to make muffins? Look at these yummy date muffins, basking in the autumn afternoon sun.
Like most muffins they are best eaten on the day they are made or shortly thereafter. They will do fine for the next day’s lunches. Replace the almond meal with more whole wheat flour if you want to keep it nut free.
– ½ cup (approx 70g) pitted dates
– ⅓ cup boiling water
– 125g regular self raising flour
– 100g whole wheat flour
– 50g almond meal
– 50g brown sugar
– 1 teaspoon cinnamon
– 1 egg
– ¾ cup light flavoured oil, eg rice bran oil
– ¾ cup milk
– ½ teaspoon vanilla extract
Place the dates in a heat proof bowl or jug and pour the boiling water over them. Allow them to sit and soften for a while. Once softened and cooled slightly, roughly puree the date and water mixture in a blender or food processor.
Preheat the oven to 180°c.
Combine the dry ingredients in a bowl – the flours, almond meal, sugar and cinnamon.
In another bowl, whisk together the wet ingredients – the egg, pureed date mixture, oil, milk and vanilla extract.
Pour the wet ingredients into the bowl with the dry ingredients and stir very gently, only about 12 – 14 times. Don’t worry if small bits of the dry ingredients don’t completely combine with the wet. Let the mixture sit there for a moment to absorb the moisture. Spoon into greased or lined muffin tins and cook for approx 25 minutes.
This mixture makes about 15 regular sized muffins. If you don’t want to cook all the muffins at once, freeze any leftover mixture. Allow the frozen mixture to defrost when you need it and bake as above.