BROWN BUTTER, DATE AND GINGER MUFFINS
These muffins are so light and dainty it's easy to eat three in one sitting – which is exactly what happened when I taste-tested them at The Caker. The brown butter takes a little while to make, but smells incredible and adds a delicious nuttiness. The fresh ginger adds a nice zing. Make sure you serve these warm, slathered with good butter.
MAKES 12 SMALL MUFFINS
1 cup chopped dates
150g plain flour
130g ground almonds
1 tsp baking soda
Pinch sea salt
3 tsp grated fresh ginger, (or use 3 tsp ground ginger if you prefer)
2 large organic eggs
¼ cup whole milk
½ cup chopped walnuts for topping
Drizzle of good quality salted caramel (optional)
- Preheat the oven to 180ºC fan bake. Line a 12-hole muffin tray with paper cupcake cases.
- Place chopped dates in a bowl with ½ cup boiling water and leave for 5 minutes. Puree in a food processor.
- In saucepan melt butter gently over a low heat, stirring occasionally with a whisk, until the milk solids sink to the bottom and it starts to turn golden brown; this should take about 20 minutes. Cool.
- In the bowl of an electric mixer, combine dry ingredients and ginger, then gradually add the brown butter, dates, eggs and milk. Mix until just combined.
- Pour batter into cupcake cases, to about two-thirds full and sprinkle with chopped walnuts. Bake for about 30 minutes or until golden, springy to the touch and a skewer inserted in the centre comes out clean.
- Place each muffin onto a cooling rack and drizzle with caramel, if using. Store in a cool, dry place in an airtight container for up to 3 days.