Sunday, December 18, 2011

Ginger date muffins with caramel sauce

from The Australian Women's Weekly Muffins mini book, 2001

1 cup coarsely chopped seeded dates
1/3 cup water
1/4 teaspoon bicarb of soda
2 cups self raising flour
1 cup plain flour
2 teaspoons ground ginger
1/2 teaspoon mixed spice
1 cup firmly packed brown sugar
2 teaspoons finely ground orange rind
1 egg, beaten lightly
1 1/4 cups milk
1/4 cup vegetable oil

1 cup firmly packed brown sugar
1 cup cream
40g butter


* Preheat oven to moderately hot (200 deg C).  Grease 12 hole muffin pan.
* Combine dates and water in medium saucepan, bring to a boil.  Remove from heat, add soda; stand for 5 minutes.
* Sift dry ingredients into large bowl; stir in date mixture and remaining ingredients.  Spoon mixture into prepared pan.
* Bake in moderately hot oven for about 20 minutes.  Serve warm with caramel sauce.
* Caramel sauce - Combine ingredients in medium saucepan, stir over heat without boiling, until sugar dissolves.  Simmer without stirring for about 3 minutes or until thickened slightly.

Makes 12
Per serving 18.4g fat, 1929kJ

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