Whole­meal Caramel & Date Muffins

Recipes+ - - Contents -

MAKES 12 PREP 15 min­utes + cool­ing

COOK 20 min­utes COST $1.55 each

1 cup dried pit­ted dates, chopped

1 cup boil­ing wa­ter

1 tea­spoon bi­car­bon­ate of soda

395g can skim sweet­ened con­densed milk

¼ cup veg­etable or sun­flower oil

1 egg, lightly whisked

2½ cups plain whole­meal flour

1 tea­spoon ground cin­na­mon

½ cup wal­nuts, toasted, coarsely chopped

1 quan­tity Caramel Sauce (recipe, be­low), to serve

Ic­ing sugar, to dust

1 Pre­heat oven to 180ºC/160ºC fan-forced. Line a 12-hole (⅓-cup) muf­fin tray with pa­per cases. Com­bine dates, the boil­ing wa­ter and bi­car­bon­ate of soda in a large heat­proof bowl. Stand for 2 min­utes or un­til mix­ture fizzes. Add milk, oil and egg; stir to com­bine. Sift flour and cin­na­mon over date mix­ture; fold un­til just com­bined (don’t over-mix).

2 Spoon mix­ture into pre­pared holes; level sur­faces. Sprin­kle with wal­nuts. Bake for 20 min­utes or un­til a skewer in­serted in each cen­tre comes out clean. Stand in tray for 5 min­utes, then trans­fer to a wire rack to cool.

3 Driz­zle muffins with Caramel Sauce. Serve dusted with ic­ing sugar.

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