Dates and chocolate are a classic flavour combination, and when added to a light spelt muffin batter it turns into a match made in heaven.
I hadn't made these muffins for years until recently when I suddenly remembered them. In fact, it had been so long since I last baked them that I didn't know whether they would work on spelt flour and rapadura, as I hadn't done it before. The answer though is that they are moist, light and completely divine, and pair perfectly with a cup of coffee.
They are very easy too, so make a great everyday muffin and keep well in the fridge - perfect for packed lunches.
Happy baking x
Chocolate Muffins with Dates
3/4 cup Fresh Dates, pitted and chopped
3/4 cup boiling Water
100g Butter, softened and chopped
1/2 cup Rapadura
1/4 cup Pecans, Almonds or Walnuts, chopped optional
1 tsp Vanilla
1 & 1/2 tsp Bi-carb Soda
1/4 cup Milk
1 & 3/4 cup Spelt Flour
1 & 3/4 tsp Cream o' Tartar
1/2 cup Loving Earth Mylk Chocolate, chopped (approx. 3/4 of a block)
1. Preheat the oven to 180ºC
2. Pour boiling water over dates in a mixing bowl. Add butter pieces in small quantities and stir until it melts
3. In a separate jug mix milk and bi-carb soda together, then add to date mixture along with rapadura, nuts, egg and vanilla
4. Add flour, cream o' tartar and chocolate, stir quickly until just combined
5. Spoon into prepared muffin trays and bake for 15-20 minutes or until a skewer inserted comes out clean
6. Allow to cool on a wire rack before enjoying!
Note: You can use regular flour, sugar and chocolate chips of your choice if preferred.
These muffins turn out great either way
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