Curtis' walnut-date muffins
Ingredients • 1 1/2 cups Lowan Natural muesli • 1 cup Coles Brand plain flour • 2 teaspoons baking…
Ingredients
• 1 1/2 cups Lowan Natural muesli
• 1 cup Coles Brand plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon bicarbonate soda
• 150g unsalted butter, at room temperature
• 1/4 cup packed brown sugar
• 2 tablespoons honey
• 1 tablespoon orange zest, finely grated
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 large free range eggs
• 2/3 cup Coles Brand sour cream
• 1 1/2 cups walnuts, toasted, coarsely chopped
• 12 dried dates, pitted, coarsely chopped
Method
1. Preheat the oven to 190C. Line a regular muffin tray with paper cases.
2. In a medium bowl, mix the muesli, flour, baking powder, and bicarbonate soda to blend.
3. Using an electric mixer, in a large bowl, beat the butter, brown sugar, honey, orange zest, salt, and cinnamon until creamy. Beat in the eggs, one at a time, beating well after the first addition and then beat in the sour cream. Add the muesli mixture and stir just until blended. Fold in the walnuts and dates by hand.
4. Divide the batter equally among the paper cases. Bake for about 20-22 minutes, or until the muffins are golden and a toothpick inserted into the centre of one comes out with moist crumbs attached. Cool slightly on a rack. Eat warm or at room temperature.
