200 g pitted and chopped dates
1 teaspoon bicarb
50 g butter, chopped
⅓ cup golden syrup
¼ cup brown sugar
1 cup self-raising flour
- Preheat the oven to 180°C (160°C fan forced). Place cup cake papers into a 6-hole x ¾-cup capacity muffin tray. Bring dates and 1 cup water to a boil in a saucepan and simmer until the dates soften. Mix dates with bicarb and set aside to cool.
- Beat together butter, golden syrup and brown sugar then beat in eggs one at a time. Add flour and dates, mix well.
- Pour mixture into muffin tray and bake for 25-30 min. Serve warm, dusted with icing sugar and topped with ice-cream and caramel sauce if desired.
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