Sticky Date Muffins with Butterscotch Sauce

Perfect time of the year to start remembering all those family favourites that warm the soul and bring so much joy to many people. Hope this recipe does exactly that for you!
Be warned, this recipe can be addictive…so making them muffin-sized allows you to freeze them and only defrost as required.

Muffins
400g pitted dates
juice and zest of 2-3 oranges, add water if needed to make up to 2 cups of liquid
2 teaspoons baking powder
125 butter
1/2 cup brown sugar
1 teaspoon vanilla extract
4 eggs
3 cups self raising flour
2 teaspoon cinnamon

Sauce
250g butter
2 1/2 cups brown sugar
1 cup cream

Method
Put dates, zest and juice in a saucepan. Bring to the boil, then simmer until dates are soft. Remove from heat, cool and stir in baking powder. Beat butter, then add the sugar and cream. Continue beating until light and fluffy. Add vanilla and eggs one at a time. Add date mix and stir until combined. Fold through flour and cinnamon. Spoon mixture into muffin tins, filling each hole no more than 2/3 full. Bake in a moderate oven for approximately 20 minutes.
Sauce: Melt butter and sugar over low heat until sugar dissolves. Pour in cream and bring to boil, simmer until smooth.
Serve warm, spooned over muffins.

June 11, 2015 | Categories: Desserts | Tags: caramel, Dates, dessert, pudding, Sticky Date | Leave a comment