Wholemeal Caramel & Date Muffins
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.