Sarah's chocolate spread-filled muffins
4
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 15 • Difficulty: Easy
Member recipe by Sarah Van Dyke. Sarah's famous date and banana muffins. You'll love the gooey hazelnut centre
Ingredients
Dates, dried
200 g, pitted Medjool
Bicarbonate of Soda
½ teaspoon(s), level
Egg, whole, raw
2 medium, raw, lightly beaten
Banana
1 medium, mashed
White Self Raising Flour
75 g
Cocoa Powder
1 teaspoon(s), level
Hazelnut chocolate spread
112 g
Instructions
1
Preheat oven to 180°C, fan 160°C, gas mark 4. Line a small muffin tin with 15 paper cases.
2
Place the dates in a microwave-safe bowl and add 1½ tablespoons boiling water. Stand for 1-2 minutes, then cook on High for 1 minute. Add bicarbonate of soda and mash the dates (mixture will foam up). Whisk in the egg and banana until combined. Sift the flour and cocoa powder over the egg mixture. Stir until well combined.
3
Spoon ½ tbsp batter into the paper cases, add 1 tsp of the hazelnut spread and then cover with the remaining batter. Bake for 15 minutes or until golden and the tops spring back from a light touch.
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