Date and walnut breakfast muffins
- Preparation and cooking time
- Prep:
- Serves 12
Ingredients
- 150g white self-raising flour
- 150g wholemeal self-raising flour
- 2 tsps baking powder
- 1 tsp bicarbonate of soda
- 80g coconut sugar
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 75g chopped walnuts
- 120g dates
- 2 eggs
- 90ml vegetable oil
- 1tbsp runny honey
- 80ml milk
- 80ml natural yoghurt
For the topping
- 1 tbsp coconut sugar
- 1 tbsp plain flour
- 1/2 tsp cinnamon
- 25g butter softened
Method
- STEP 1
Preheat the oven to 180°C/gas mark 4. Line a muffin tray with 12 muffin cases.
- STEP 2
Make the topping. In a small bowl combine the sugar, flour and cinnamon then rub in the butter with your fingertips until you have a crumbly mixture.
- STEP 3
In another bowl, mix the flours with the salt, baking powder, bicarbonate of soda, sugar and spices. Stir in walnuts and dates.
- STEP 4
Pour into the bowl with the dry ingredients and combine. Don’t worry if lumpy. Spoon into the cases, add the topping to each and bake for 15-20mins until risen and golden brown. Cool on a wire rack.
