Ginger and date muffins
( SERVES 12 )
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|1¾ cups||Self raising flour|
|1 tsp||Baking soda|
|1 tsp||Ground cinnamon|
|1 tsp||Ground ginger|
|⅓ cup||Brown sugar|
|1||Egg, lightly beaten|
|1 cup||Buttermilk, or use natural yoghurt|
|⅓ cup||Glace ginger, finely chopped|
- Heat oven to 190 degC. Grease a 12-hole standard muffin tin. Sift flour, baking soda, ginger and cinnamon into a bowl and make a well in the centre of these dry ingredients.
- Place butter, sugar and pitted dates in a saucepan over a low heat. Stir continuously until the butter melts. Pour the date mixture into the dry ingredients, add the lightly beaten egg, buttermilk (or natural yoghurt) and crystallised ginger. Stir until just combined.
- Spoon mixture into prepared muffin holes. Bake for 25 minutes or until a skewer that is inserted in the centre of one muffin comes out clean.