Sarah’s date muffins
SmartPoints® value per serving
Recipe by our WW Ambassador Sarah. Follow her on Instagram @sarahs_recipes.
16 individual, pitted, chopped
Bicarbonate of soda
White self-raising flour
¼ cup(s), (35g)
2 medium, lightly beaten
- Preheat oven to 180°C. Line 8 holes of a 12-hole (⅓-cup capacity) muffin tin with paper cases.
- Combine dates and ⅓ cup (85ml) boiling water in a large microwave-safe bowl. Cover and microwave on high for 1½ minutes. Add bicarbonate of soda and mash dates with a fork (mixture will foam).
- Add flour and eggs 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. Stand muffins in tin for 5 minutes before transferring to a wire rack to cool. Serve.
Store in an airtight container for up to 2 days, or freeze for up to 2 months. TIP: 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.