I had a sudden urge one night to bake something reminiscent of sticky toffee pudding. After looking through some of my saved recipes, I decided to adapt a recipe for prune muffins by making a few tweaks to create these orange and date muffins.
I’m going to be upfront here: they went a bit wrong. I managed to completely forget about the sugar until the muffins were in the oven! Luckily, I realised only a few seconds after I put them in, so I quickly whisked them out again and attempted to mix the sugar into each muffin case.
I wasn’t completely successful – it was difficult to make sure the sugar was completely mixed in, so when they came out, they had slightly caramelised tops from the sugar that didn’t dissolve into the mix. It sounds a bit weird, but (much to my relief) the caramelised tops actually meant the muffins were rather nice!
I took the muffins into work, and no one would have known I’d had a disaster in the kitchen if I hadn’t told them, so I think I got away with it!
I would recommend that you do actually beat the sugar into the muffin mix *before* spooning it into the cases, but if you also want some nice caramelised tops, all you have to do is sprinkle a bit more sugar on top – I think demerara would be perfect for this! See my recipe below for full details…
Orange and date muffins recipe
Adapted from this recipe.
Makes 12 muffins
- 1 egg, beaten
- 250ml milk
- 125ml sunflower oil
- 80g soft dark brown or dark muscovado sugar
- 285g plain flour
- 2 tsp baking powder
- 0.5 tsp salt
- 0.5 tsp ground cinnamon
- Zest of one orange
- 115g pitted dates, chopped
- 1-2 tbsp demerara sugar (optional)
- Pre-heat the oven to gas mark 6/200C. Line a 12-hole muffin tin with paper cases, or grease thoroughly.
- Mix together the egg, milk and oil in a measuring jug, then mix in the sugar. Set aside.
- Sift the flour, baking powder, salt and cinnamon into a large bowl. Stir in the orange zest.
- Make a well in the middle of the flour mix and pour the liquid mix into it. Stir until just combined (do not overmix, otherwise you’ll end up with horrible, rubbery muffins).
- Fold in the dates.
- Spoon the mix into the muffin tin. Sprinkle the demerara sugar over the top of the mix in each case, if using.
- Bake for 20 minutes until risen and browned on top. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.