Orange & Date Muffins
Sweet, cakey muffins with the tang of orange and the natural sweetness and nutrition of dates. Enjoy warm for morning tea, or cold in lunchboxes; they are sure to become family favourites.
Preparation Time
10 minutes
Cooking Time
20 minutes
Ingredients (makes 12 large/24 mini)
- 1 cup Irwin Valley Lupin Flour
- 1 cup white self raising flour
- 2 tsp cream of tartar
- ½ tsp bicarbonate soda
- 1 tsp cinnamon
- ⅓ cup brown sugar
- 1 cup pitted dates, rinsed & chopped
- ½ cup walnuts, chopped
- 3 tblsp butter, melted
- 1 free-range egg, beaten
- 1 cup milk
- Juice & rind of one orange
Method
- Preheat oven to 200°C (conventional heat) / 180°C (fan forced).
- Sift together flours, cream of tartar, bicarbonate soda & cinnamon into a large mixing bowl.
- Add sugar, dates, walnuts & orange rind, and mix.
- Make a well in the centre of the mixture.
- Pour in butter, egg, milk & orange juice.
- Fold gently to just combine, leaving a few dry spots in the mixture. Do not overmix, or muffins may be tough.
- Place in greased muffin trays & cook until golden brown on top (about 20 minutes).
Notes & tips
Variation:
- Swap white flour for wholemeal for even greater texture and nutrition.
- If preferred, replace butter with margarine or oil.
- Try silicone muffin trays for guaranteed easy-out, and less cleaning up.