Almond and date muffin

BY JULIE-ANNE PETRILLI
FROM THE TEA THROWDOWN

Muffins
Muffins

Yield: 18 Muffins

Ingredients
Date Purée
200g pitted dates
1/2 cup milk

Method

  1. Warm milk at low setting on the stove. Add dates and cook for about 5 min.
  2. Turn off heat and let the dates poach for about 20 min.
  3.  Use handmixer to turn mixture into a smooth paste.
  4.  Strain mixture in a strainer.
  5.  Refrigerate for about 1hr.

Muffins Ingredients
4 Cups Almond Meal
4 Eggs
4 Egg Whites
1/3 Cup Sugar
1 tsp Baking Soda
2 tbsp Apple Cider Vinegar
Dash of Salt
2 tsp Vanilla Extract
4 tbsp Canola Oil

Method

  1. Pre-heat oven at 350 F.
  2. Start by mixing the almond meal, sugar and baking Soda.
  3. In a separate bowl mix all the eggs, vanilla, oil and apple cider vinegar
  4. Combine the dry ingredients into the wet ingredients until you have a smooth batter.
  5. Grease a muffin pan and distribute the batter into the muffin pan.
  6. Bake for 30 minutes (the muffins should have a golden exterior.)
  7. Let the muffins cool for about 30 minutes.
  8. Serve with a dollop of date purée.
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2 thoughts on “Almond and date muffin

  1. Gorgeous little treats – great with a coffee!

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