Name: Date Square Muffins
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 1 dozen
Ingredients: 1 cup (250 ml) water; 1 cup (170 g) pitted dates, chopped; 1/2 tsp baking soda; 1/3 cup (75 g) unsalted butter, diced; 1/4 cup (55 g) brown sugar; 1/4 cup (55 g) unsalted butter, softened; 1/2 cup (50 g) quick-cooking oats; 1/4 cup (40 g) unbleached all-purpose flour; 1 cup (150 g) unbleached all-purpose flour; 1/2 cup (50 g) quick-cooking oats; 1 tsp baking powder; 1/2 tsp salt; 1 egg; 3/4 cup (160 g) brown sugar

Preparation

Dates
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with silicone or paper liners.
- In a small pot, bring the water, half of the dates (1/2 cup/85 g) and the baking soda to a boil. Simmer over medium heat, stirring often, until the dates start to fall apart. Remove from the heat.
- Using a potato masher, purée the dates until smooth. Stir in the butter. Let cool while you prepare the crumble.
Crumble
- In a bowl, combine all of the ingredients with your fingertips until the dry ingredients are moistened. Set aside.
Muffins
- In another bowl, combine the flour, oats, baking powder and salt.
- In a third bowl, whisk the egg and brown sugar with an electric mixer until the mixture is pale, about 3 minutes. With the machine running on low speed, add the dry ingredients alternating with the date mixture. Stir in the remaining chopped dates. Divide the batter among the muffin cups. Top with the crumble.
- Bake for 22 to 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool on a wire rack. The muffins will keep for 4 days, covered, at room temperature.

Date Square Muffins

Categories

Ingredients

Dates

Crumble

Muffins

Preparation

Dates

Crumble

Muffins

Personal Note

To help you with this recipe

RICARDO 12 Muffin Pan