Carrot and Date Muffins

Carrot and Date Muffins

I love baking but not as much as I love to cook. Cooking allows you to be creative and adventurous in your dishes whereas with baking, accuracy is key.

I prefer to bake the simple cupcakes and muffins, which my family enjoy eating. I would experiment with more technical small cakes and desserts occasionally when time permits. There will be no huge 3-tier birthday and wedding cakes on this blog!!

I made these muffins with my favourite ingredients of carrots and dates. I love carrots and dates as they are so versatile in both baking and cooking. Dates add natural sweetness thereby reducing the amount of sugar used. Carrots add that lovely savoury element to a sweet dish.

Muffins are great to bake as you can add whatever you like to them either making them sweet or savoury.

 

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Give these muffins a try the next time you are looking for something quick and easy to make and its sure to be a family pleaser.

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Carrot and Date muffins

Preparation time : 30 minutes

 

Ingredients :

  • 1 1/4 cups flour
  • 2 tsp baking powder
  • 1/4 cup castor sugar 
  • 1 tsp cinnamon 
  • 2 tbsp coconut
  • 2 eggs
  • 1 tsp vanilla essence
  • 1/4 cup milk
  • 1/4 cup oil
  • 1/2 cup dates 
  • 1/4 cup boiling water
  • 1 cup carrots 
  • 125g cream cheese
  • 1 tblsp castor sugar

Directions :

Preheat the oven to 180 degrees Celsius. Place muffin cases in your muffin pan.

Mix the dates with the water and allow to soften for 5 minutes.

Mix the flour, coconut, sugar, cinnamon and baking powder. 

Combine milk, eggs and oil and carrots and dates. Combine the wet and dry ingredients.

Fill muffin pans up to 3/4 way up and bake for about 20 minutes or until done .

Serve warm with butter and jam.

Optional : Slice muffins in half and sandwich with cream cheese. Mix the cream cheese with castor sugar until smooth and well combined.

Adapted from : www.donnahay.com.au

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