Date Muffins

Ingredients

• 300 grams (10.5 oz) dried dates, pitted and chopped
• 1/2 teaspoon bicarbonate of soda
• boiled water, enough to cover the dates
• 200 grams (7.1 oz) all-purpose flour
• 60 grams (2 oz) old-fashioned rolled oats
• 130 grams (4.6 oz) dark brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 170 grams (6 oz) buttermilk (at room temperature)
• 1/2 teaspoon bicarbonate of soda
• 1 large egg (at room temperature)
• 1 teaspoon vanilla extract
• 120 millilitre (1/2 US cup) oil (like sunflower, canola etc)
• 100 grams (3.5 oz) walnuts or pecan nuts, chopped

Instructions

1. 1

   --- Prepare the dates ---

2. 2

   Roughly chop the dates and place them in a medium bowl. Sprinkle over the bicarbonate of soda, then pour over enough freshly boiled water to just cover them. Let them soak for 10–15 minutes to soften.Now is the perfect time to start on the muffin batter.

3. 3

   --- Prepare the muffin batter ---

4. 4

   Preheat the oven to 220°C (425°F) and line a 12-hole standard muffin tin with paper liners.

5. 5

   To a large bowl, add the all-purpose flour, rolled oats, dark brown sugar, baking powder, ground cinnamon, ground nutmeg and salt. Mix it together lightly with a fork.

6. 6

   In a separate small bowl, whisk together the buttermilk and the bicarbonate of soda. It will foam slightly, which is expected.

7. 7

   Add the egg, vanilla extract and oil to the buttermilk mixture. Whisk until smooth and fully combined. (A balloon whisk works perfectly here, no need for an electric mixer.)

8. 8

   Add the buttermilk mixture to the dry ingredients and gently fold them together until just combined. Be careful not to overmix.

9. 9

   Revisit the dates that have been soaking and thoroughly drain the water from them.

10. 10

    Add the drained dates and chopped walnuts (or pecans) to the muffin batter. Gently fold to mix them in evenly.

11. 11

    Next, fill the 12 paper liners to the top with the muffin batter.

12. 12

    Start by baking the muffins at 220°C (425°F) for 5 minutes. Without opening the oven, reduce the temperature to 180°C (350°F) and continue baking for another 15–18 minutes, or until a toothpick inserted into the centre comes out clean.

13. 13

    Allow the muffins to rest for 10 minutes before transferring them to a cooling rack. Enjoy them warm from the oven with a smidge of butter or a dollop of caramel (dulce de leche).