Makes 24 muffins
- 300g dates, chopped
- 250ml (1 cup) boiling water
- 10ml (2 tsp) bicarbonate of soda
- 2 extra large eggs
- 30ml (2tbsp) oil, macadamia, walnut, carotino or canola
- 15ml (1 tbsp) vanilla essence
- 250ml (1 cup) plain fat free yogurt
- 2 small apples, peeled and grated
- 125ml (1/2 cup) fat free milk
- 500ml (2 cups) cake flour
- 15ml (3 tsp) baking powder
- 5ml (1 tsp) salt
- 250ml (1 cup) oat bran
- If you are using the compressed block type of dates, break the dates apart. Place them in a bowl. Pour the hot water over them and stir in the bicarbonate of soda. Set aside.
- Preheat the oven to 220 decrees celcius. Line two 12-hole muffin pans with paper cups or spray with non-stick cooking spray.
- In a large mixing bowl, beat the eggs until light and fluffy.
- Add the oil, vanilla essence, yogurt, grated apples and milk, and mix until just blended.
- Sift the cake flour, baking powder and salt on top of the egg mixture. Add the oat bran and mix well.
- Mash the soaked dates, or puree them if they are still too firm to be mashed by hand. add them to the batter and stir until thoroughly mixed.
- Spoon the mixture into the muffin pans or paper cups.
- Place them in the oven and reduce heat to 190 degrees celcius, then bake for 25 minutes.
- Take the muffins out of the oven and leave to cool in the pans for a few minutes. Turn them out and place them on a cooling rack to cool completely.
- Store in the fridge for up to 3 days.
Nutrients per muffin