(POSTED: December 4, 2005)

Date and Cinnamon Muffins

Serve warm for a breakfast treat on Christmas morning.

225g plain white flour
1 tbsp baking powder
½ tsp bicarbonate of soda
75g demerara sugar
1 tsp Ground Cinnamon
Grated zest of 1 small orange
150ml  2% milk
1 egg, extra large
50g unsalted butter, melted
250g pack Dates, pitted and roughly chopped

For the topping:
1 tsp demerara sugar
½ tsp Ground Cinnamon

Preheat the oven to 200°C. Line a 12-hole muffin tin with paper muffin liners. In a large bowl, mix together the flour, baking powder, bicarbonate of soda, sugar, cinnamon and orange zest.

In a jug, mix together the milk, egg and melted butter, then pour over the dried ingredients. Using a large metal spoon, fold the ingredients together until just mixed, then gently fold in the dates.

Divide the mixture between the muffin liners. For the topping, mix the sugar and cinnamon together and sprinkle over the muffins.  Bake for 15-20 minutes until risen and just firm. Transfer to a wire rack to cool slightly. Serve the muffins warm.
Tip: Leftover muffins can be stored in an airtight container and will keep for 3-4 days. Makes: 12 muffins 

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