Name: Sticky date muffins
Cook time: 25 min
Total time: 25 min
Ingredients: 1 cup chopped, pitted dates; 3/4 cup orange juice; 2 eggs, lightly beaten; 1/3 cup golden syrup; 1/4 cup oil; 2 1/4 cup gluten-free self-raising flour; 1/3 cup chopped pistachios; 1/4 cup chocolate chips; icing sugar, for dusting

Ingredients

1 cup chopped, pitted dates

3/4 cup orange juice

2 eggs, lightly beaten

1/3 cup golden syrup

1/4 cup oil

2 1/4 cup gluten-free self-raising flour

1/3 cup chopped pistachios

1/4 cup chocolate chips

icing sugar, for dusting

Method

1.Preheat oven to 180°C. Line a muffin pan with paper patty cases.

2.Place dates and orange juice in a microwave-safe bowl. Microwave, covered, on high (100%) power for 1 minute. Set aside for 10 minutes.

3.Transfer dates to a large bowl. Blend in eggs, syrup and oil until combined. Fold in flour, pistachios and choc bits.

4.Spoon mixture evenly into prepared pan. Bake for 20-25 minutes. Allow to cool in pan for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container. Dust with icing sugar to serve.

You can replace half the dates with raisins or figs.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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