Christmas muffins

Name: Christmas muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Ingredients: 225 g plain flour; 1 tbsp baking powder; ½ tsp bicarbonate of soda; 75 g demerara sugar; 1 tsp ground cinnamon; 1 small orange, scrubbed, zest; 165 ml semi-skimmed milk; 1 British Blacktail Free Range Large Egg; 50 g unsalted butter, melted; 250 g Medjool Dates with stones, pitted then roughly chopped; 1 tbsp demerara sugar, for the topping; 1 tsp ground cinnamon, for the topping

Medjool dates are succulently sweet with a caramel flavour, perfect for adding to these spiced muffins. Serve warm for a breakfast treat on Christmas morning.

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Vegetarian

Makes12
CourseBrunch
Prepare15 mins
Cook15 mins
Total time30 mins
PlusPreparation time 15 minutes + cooling

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Ingredients

225g plain flour
1 tbsp baking powder
½ tsp bicarbonate of soda
75g demerara sugar
1 tsp ground cinnamon
1 small orange, scrubbed, zest
165ml semi-skimmed milk
1 British Blacktail Free Range Large Egg
50g unsalted butter, melted
250g Medjool Dates with stones, pitted then roughly chopped
1 tbsp demerara sugar, for the topping
1 tsp ground cinnamon, for the topping

Method

Preheat the oven to 200°C, gas mark 6. Line a 12-hole muffin tin with paper muffin cases. In a large bowl, mix together the flour, baking powder, bicarbonate of soda, sugar, cinnamon and orange zest.
In a jug, mix together the milk, egg and melted butter, then pour into the dry ingredients. Using a large metal spoon, fold the ingredients together until just mixed, then gently fold in the dates.
Divide the mixture between the muffin cases. For the topping, mix the sugar and cinnamon, then sprinkle over the muffins.
Bake for 15-20 minutes, until risen and just firm. Transfer to a wire rack to cool slightly. Serve warm.

Cook’s tip

Leftover muffins can be stored in an airtight container for 3-4 days. Warm them to serve, if liked. For ideas on using remaining dates, see waitrose.com/recipes or pick up the latest issue of Waitrose Food magazine.