This quick and easy recipe was created on a whim recently after my lovely friend (and mother in law) shared it with me insisting that the muffins were amazing. Pam was spot on! So moist and light these muffins are probably the first that I’ve made in a very long time that have actually worked. That is to say they didn’t fall apart out of the muffin tin or end up with a horrible texture. In spite of multiple attempts and using various recipes, including my Mum’s fail safe one, muffins are like my arch nemesis in the kitchen for unknown reasons. Perhaps that is about to change…
The flavour of these muffins are incredibly citrus, but balanced with the sweetness of the dates the combination is wonderful. I could be tempted to mess with the recipe a bit and add some chopped walnuts or perhaps some dark chocolate chips for future attempts, but would be equally happy to go back to this simple straight forward creation. This recipe is definitely a keeper and one that will be a winner with your family and friends if the way my work colleagues devoured them is any recommendation. Seconds and Thirds (and in some cases fourths!) meant they lasted about 15 minutes between a dozen of us.
Makes 12-16 muffins
- 2 cups chopped fresh dates
- 2 fresh oranges
- 2 eggs
- 3 cups plain flour
- 2 tsp baking powder
- 2 tsp bicarbonate soda
- 1 cup caster sugar
- 1 cup buttermilk or plain milk
- 150g unsalted butter, melted and cooled
Preheat your oven to 220c. Prepare a large muffin tin with either butter and flour or muffin papers.
Sift the flour, baking soda and bicarbonate into a large bowl. Add the sugar.
Cut your oranges into quarters and remove any pips you see. Process in a food processor until a smooth pulp (skin and all), and then add your dates. Process for a further minute or so until the dates are cut into small pieces and then add the eggs. Pulse until blended.
Pour the orange and date mixture into the flour with the buttermilk and melted butter. Combine well. Spoon the mixture into your prepared pan and bake for approximately 10-15 minutes.
Cool on a cooling rack and dust with icing sugar to serve. Will keep for a few days in an airtight container. When they get a little older you might like to refresh them in the oven or microwave, or serve with a spread of butter.
These muffins can be frozen.
Shared With Love,