I’m guessing there are more muffin recipes on this blog than any other collection of recipes. I love the things.
They are ridiculously easy to make, taking around 35 minutes from getting into the kitchen to pulling them hot and steaming from the oven. That’s pretty much instant gratification in the baking world. They freeze well, they travel well making them ideal for plumping out a lonely corner of a lunch box, and they taste pretty fine too.
Regular readers will know about my passion for baking with dates from my wildly popular best flapjack recipe. They are little bombs of sweetness and moisture and are the perfect way to sweeten all manner of bakes.
I still haven’t perfected the sticky moist plain chocolate muffin that you can buy from the bakers, so far all my plain chocolate muffins have dried out within hours and aren’t a joy to eat. However, adding fruit in helps to keep them moist as in this Dark Chocolate, Raspberry & Rum version and this super simple Banana & Choc Chip Muffin.
Dates it turns out also bring up the moisture levels sufficiently, whilst providing the same magical quality as bacon to make just about anything taste better.
Bacon & date muffins. Who dares me…?
- 100 g dates chopped
- 250 ml boiling water
- 280 g plain flour
- 2 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda baking soda
- 1/2 teaspoon salt
- 100 g dark chocolate finely chopped
- 100 g sugar
- 1 egg beaten
- 90 ml light oil such as sunflower
Preheat the oven to 190/375/gas 5. Line a muffin tray with paper or silicone muffin cases. If you're using a cupcake tray & cases, don't forget they are smaller than muffins, so you may need a second tray if necessary and they'll need less time in the oven.
In a small bowl, cover the chopped dates with the boiling water and let sit until cool.
In a large bowl, sift the flour, baking powder, bicarb and salt, then add the sugar and chocolate pieces, stirring well.
In a jug beat the egg then add the oil and the dates along with the water the dates soaked in.
Pour the wet ingredients into the dry, stir lightly just until no dry patches show. Spoon the mix immediately into the muffin cases and bake for 20 to 25 minutes or until the top is golden & the muffin springs back when pressed.
Let cool before freezing in individual freezer bags or storing in an air tight tin.