During the fasting month, our home was flooded by dates. Actually, dates are commonly found in fasting month and Eid al-Fitr season. One of my dad’s colleague even gave us a pack of 5 kg dates. Whew! I like dates, but not that much. We’ve already given the dates to our relatives, but still there was too many to be eaten just it is. I decided to bake something using dates. And here is one of them, the easiest one actually.
I got this recipe from nigella.com. It is from Community Recipe, and not original Nigella’s recipe.
When I was looking for my baking utensils, I found these cute muffin paper cups in my drawer. I have no idea when I bought them :D. So, even though the recipe itself is a “cake” recipe, I divided the batter into those cups. The ingredients below are a half batch from the original recipe, except for the dates. I guess 100 grams of dates are not enough to make these muffins delicate and moist.
- 150 ml milk
- 200 grams dried dates
- 100 grams butter
- 2 eggs
- 150 grams sugar
- 337.5 grams cake flour
- 1/2 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp vanilla sugar (or you can use vanilla extract, anyway)
How to Make
- Chopped the dried dates and put the dates and the milk into a casserole pan. Heat until the dates soften a bit then take off the heat.
- In another pan, add the butter and let it melt, then add the sugar. Stir to combine. Let the mixture cool.
- Pour the butter mixture into the dates mixture, then add the eggs one by one. Whisk them well.
- Add the dry ingredients that you’ve mixed in another bowl first. Still remember the golden rule of making the best muffins? Do not over-mix the batter! 😀
- Spoon the batter into the muffin cups and sprinkle some chopped dates on top. Bake at 180° C for about 20 minutes or until a tester comes out clean.