Sticky Date & Pecan Muffin

Ingredients

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Method

1. Preheat the oven to 215°C fan-forced. Grease and line 12 whole, 100ml capacity muffin pan. Be sure to allow 4 to 5cm’s of baking paper over hang to all for the rise of the muffins.
2. Sift flour through a fine sieve into a large bowl. Add the salt, baking powder and cinnamon. Stir to combine and set aside.
3. Place 15 dates in warm water for 5 minutes to allow them to soften. Drain and dry on paper towel; then roughly chop.
4. In a small bowl place 12 dates cut in half into about 2 tbs of maple syrup and set aside.
5. Place eggs, buttermilk, maple syrup, oil, vanilla extract and whisk until combined.
6. Gradually add brown and caster sugar; whisk until the sugar is incorporated and dissolved. The mixture should be a rich brown colour.
7. Create a well in the flour and pour in the wet ingredients, folding the dry ingredients into the wet. (Be sure not to over mix as this will toughen the batter causing muffins that will not be moist and fluffy).
8. Add 15 pre soaked chopped dates (90g) and 200g of chopped pecans into batter and stir until all the ingredients are mixed through.
9. Divide batter evenly into muffins casings/ tray. Make sure to fill right to the top to ensure a large, generous serving. Top each muffin with the remaining chopped pecans.
10. Bake in the oven for 5 minutes on 215°C fan-forced, then turn down to 190°C fan-forced for 25 minutes. They will be ready once golden brown and an inserted skewer comes out clean.
11. Once they have been removed from the oven, whilst they are hot drizzle with a light maple syrup to allow it to soak into the muffin and then topped each with the maple soaked dates to finish.