The Australian Women’s Weekly Food Magazine
GINGER DATE MUFFINS WITH CARAMEL SAUCE
PREP + COOK TIME 45 MINUTES MAKES 16
1 cup (160g) pitted dried chopped dates 1/3 cup (80ml) water ¼ teaspoon bicarbonate of soda 2 cups (300g) self-raising flour 1 cup (150g) plain flour 2 teaspoons ground ginger ½ teaspoon mixed spice 1 cup (200g) firmly packed brown sugar 2 teaspoons finely grated orange zest 1 egg, beaten lightly 1¼ cups (310ml) milk ¼ cup (60ml) vegetable oil thick (double) cream, to serve
CARAMEL SAUCE 1 cup (220g) firmly packed brown sugar 1 cup (250ml) thickened cream 40g butter
1 Preheat oven to 180°C/160°C fan. Grease 16 holes from two 12-hole (⅓ cup/80ml) muffin pans. 2 Place dates and the water in a small saucepan; bring to the boil. Remove from heat, stir in soda; stand for 5 minutes.
3 Sift dry ingredients into a large bowl; stir in date mixture and zest, egg, milk and oil.
Spoon mixture into pan holes. 4 Bake muffins for 20 minutes or until a skewer inserted into the centre comes out clean. Serve warm muffins topped with cream and caramel sauce.
CARAMEL SAUCE
Stir all ingredients in a saucepan over heat, without boiling, until sugar has dissolved. Simmer for 3 minutes or until mixture thickens slightly.
“All the flavours of sticky date pudding and caramel sauce have been made into these scrumptious muffins. What’s not to love?” Alexandra Elliott, Food Editor, AWW Cookbooks