date and cinnamon muffins

  • 2 cups (460g) fresh dates, pitted and finely chopped
  • 3 teaspoons ground cinnamon
  • 1 x quantity base muffin mixture (see recipe link under method)
  • 1 tablespoon raw caster (superfine) sugar
  1. Preheat oven to 180°C (350°F). Line 12 x ½-cup-capacity (125ml) muffin tins with paper cases and set aside.
  2. Add the date and 2 teaspoons of the cinnamon to the muffin mixture and mix until just combined. Divide the mixture between the prepared tins. 
  3. Place the sugar and the remaining cinnamon in a small bowl and mix to combine. Sprinkle the muffins with the cinnamon sugar and bake for 20–25 minutes or until cooked when tested with a skewer. Transfer to a wire rack to cool. Makes 12
CLICK HERE FOR BASE MUFFIN MIX RECIPE

TIPS + TRICKS
+ Sprinkling muffins with sugar before they’re baked gives them a crunchy golden crust.

+ Muffins freeze well – once cool, wrap them in plastic wrap and freeze. Thaw for lunchboxes or easy afternoon tea.

Photography: William Meppem

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