Add sweet and juicy dates to this muffin recipe for an Arabic twist and serve with ice cream
1 cup seeded chopped dates
1/3 cup water
½ teaspoon bicarbonate of soda
1 teaspoon baking powder
3 cups plain flour
1 cup firmly packed brown sugar
2 teaspoons grated orange rind
1 egg, beaten lightly
1 1/4 cups milk
1/4 cup vegetable oil
1 cup firmly packed brown sugar
250 ml fresh cream
40 g butter
Preheat oven to 180°C.
Combine dates and water in small saucepan, bring to a boil; remove from heat, add bicarbonate of soda and baking powder. Let it rest for 5 minutes.
Stir in date mixture and remaining ingredients in a bowl
In each cupcake liner, place two tablespoons of cupcake batter.
Bake muffins in oven for 35 minutes. Stand muffins in the pan for a few minutes before turning onto a serving plate.
Drizzle the caramel sauce over the muffins
CARAMEL SAUCE:
Combine ingredients in medium saucepan. Stir over low heat, without boiling, until sugar is dissolved, then simmer, without stirring, about 3 minutes or until it thickens slightly.
Serve with ice cream
18 pieces
