Name: Ginger date muffins with caramel sauce
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 1 cup (160g) seeded chopped dates; 80 millilitre (1/3 cup) water; 1/4 teaspoon bicarbonate of soda; 300 gram (2 cups) self-raising flour; 150 gram (1 cup) plain flour; 2 teaspoon ground ginger; 1/2 teaspoon mixed spice; 200 gram (1 cup) firmly packed brown sugar; 2 teaspoon grated orange rind; 1 egg, lightly beaten; 310 millilitre (1 1/4 cups) milk; 160 millilitre (1/4 cup) vegetable oil; Caramel sauce; 200 gram (1 cup) firmly packed brown sugar; 250 millilitre (1 cup) cream; 40 gram butter

Ginger date muffins with caramel sauce

There's something about warm cake that can turn even the most anti-sweet toothed reaching for the fork. These warm ginger and date muffins with caramel sauce are worth writing home about.

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Serves 10

Makes 12 Item

Cook

30M

Ingredients

1 cup (160g) seeded chopped dates

80 millilitre (1/3 cup) water

1/4 teaspoon bicarbonate of soda

300 gram (2 cups) self-raising flour

150 gram (1 cup) plain flour

2 teaspoon ground ginger

1/2 teaspoon mixed spice

200 gram (1 cup) firmly packed brown sugar

2 teaspoon grated orange rind

1 egg, lightly beaten

310 millilitre (1 1/4 cups) milk

160 millilitre (1/4 cup) vegetable oil

Caramel sauce

200 gram (1 cup) firmly packed brown sugar

250 millilitre (1 cup) cream

40 gram butter

Method

1.Grease 12 hole (1/3 cup/80ml capacity) muffin pan. Combine dates and water in pan, bring to boil, remove from heat, add soda, stand 5 minutes. Sift dry ingredients into large bowl, stir in date mixture and remaining ingredients.

2.Spoon mixture into prepared pan. Bake at 190°C for about 20 minutes.

3.To make caramel sauce, combine all ingredients in pan, stir over heat, without boiling, until sugar is dissolved, then simmer, without stirring, 3 minutes. Serve with warm muffins.

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