The Australian Women’s Weekly Food Magazine

GINGER DATE MUFFINS WITH CARAMEL SAUCE

PREP + COOK TIME 45 MINUTES MAKES 16

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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

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