Sarah Van Dyke's apple crumble muffins

Total Time
30 min
10 min
20 min


fresh dates

130 g, (6 individual) pitted, chopped

bicarbonate of soda

½ tsp

canned apple slices

385 g, (1 x 385g can)

white self-raising flour

¾ cup(s), (115g)

ground cinnamon

1½ tsp


2 medium, lightly beaten

brown sugar

2 tsp

reduced fat oil spread

2 tsp


  1. Preheat oven to 180ºC. Line a 6-hole (¾-cup/185ml capacity) Texas muffin tin with paper cases.
  2. Combine dates and ¼ cup (60ml) boiling water in a large microwave-safe bowl. Microwave, covered, on High (100%) for 1 minute. Add bicarbonate of soda and mash dates with a fork. Mixture will foam.
  3. Process half the apple in a food processor or blender until puree is smooth. Reserve 2 tablespoons flour. Add remaining flour, apple puree, 1 teaspoon cinnamon and egg to date mixture and stir until just combined.
  4. Combine reserved flour, sugar and remaining cinnamon in a small bowl. Using fingertips, rub in spread until crumble mixture resembles coarse breadcrumbs.
  5. Spoon 1 tablespoon date mixture into each of the prepared muffin holes. Top each with one-sixth of the remaining apple. Spread remaining date mixture over apple to cover. Sprinkle crumble mixture evenly over top of muffins.
  6. Bake for 18-20 minutes or until golden and cooked when a skewer inserted in the centres comes out clean. Cool muffins in tin for 5 minutes before transferring to a wire rack to cool.


TIP: Store muffins in an airtight container for up to 2 days, or freeze for up to 2 months. VARIATION: Swap apple for diced canned apricot

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