Ingredients for Ginger Date Muffins
- Plain Flour
- Ground Ginger
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 large egg
- 100g golden syrup
- Pitted Dates
- 100g softened unsalted butter
- Dark Brown Sugar
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How to Make Ginger Date Muffins
- Preheat oven to 200°C (400°F) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 200g all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon baking powder, and ½ teaspoon baking soda.
- In a small bowl, whisk together 1 large egg and 100g golden syrup until well combined.
- In a large bowl, cream together 100g softened unsalted butter and 150g granulated sugar until light and fluffy.
- Gradually beat in the dry ingredients (from step 2) and the wet ingredients (from step 3) until just combined. Gently fold in 200g pitted dates, chopped into bite-sized pieces.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 15-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
95g
Fat
37g
Carbs
13g
