These muffins have whole wheat flour, wheat bran and butternut squash in them, but the primary taste is of dates. They are more easily removed from the papers when they are cool, but taste even better warm. These are not as sweet as cupcakes, but they are sweeter than bread.
I used the recipe for brown soda bread as my starting point.
- 350 grams (about 13 ounces) whole wheat flour
- 60 grams (about 2 ounces) white flour
- 3 tablespoons wheat bran
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- a pinch of salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 cup oil (I used peanut)
- 4 tablespoons date syrup
- 1 1/2 cups buttermilk
- 1/2 cup butternut squash or pumpkin purée
- 1 egg
- 12 dates
For the topping:
- 2 tablespoons of sugar
- 1/4 teaspoon cinnamon
Preheat the oven to 160° Celsius/325° Fahrenheit. Line muffin tins with muffin papers. This recipe will make 18 muffins.
Mix together all the dry ingredients. Add the oil, syrup, buttermilk, egg and squash and stir until just mixed. Remove the date pits and tear them into pieces with your fingers, then mix them in the batter.
Scoop the batter into the muffin papers, filling about 3/4 full.
Mix together the cinnamon and sugar for the topping in a bowl. Sprinkle it on top of the muffins.
Bake the muffins for 30-35 minutes. Cool on a wire rack, or enjoy them warm with butter.
These are best eaten the day they are made, or the next day at the latest.