Photo of Sarah’s date muffins by WW

Sarah’s date muffins

1
0
0
SmartPoints value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
8
Difficulty
Easy

Ingredients

fresh dates

16 individual, pitted, chopped

bicarbonate of soda

1 tsp

white self-raising flour

¼ cup(s), (35g)

egg(s)

2 medium, lightly beaten

Instructions

  1. Preheat oven to 180°C. Line 8 holes of ⅓-cup (80ml capacity) muffin tin with paper cases.
  2. Combine dates and ⅓-cup (80mL) boiling water in a large microwave-safe bowl. Cover microwave on high (100%) for 1 1⁄2 minutes. Add biocarbonate soda and mash dates with a fork (mixture will foam)
  3. Add flour and egg to date mixture and stir until just combined. Spoon into prepared muffin holes. Bake for 15 minutes, or until deep golden and a skewer inserted into the centres comes out clean. Set muffins aside in tin for 5 minutes before transferring to a wire rack to cool. Serve.

Notes

TIP: Store in an airtight container for up to 2 days, or freeze for up to 2 months. Add ¼ cup (25g) walnuts (chopped) with flour in Step 3 (contains nuts). Swap self-raising flour for plain flour sifted with ½ tsp baking powder.

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