Sticky Toffee Muffins

This make 12 large muffins Ingredients:

• 250g stoned dates
• 250ml water
• 280g plain flour
• 1 tbsp baking powder
• 1/8 tsp salt
• 115g soft dark brown sugar
• 2 medium eggs
• 6 tbsp sunflower oil
• 4 tbsp Duche de Leche (can be purchase from supermarket), to serve

Method:

Preheat the oven to 200 degree Celcius. Grease a 12 cup muffin tin or line with 12 paper cases.

Put the dates and water in a food processor and blend to form a rough puree

Sift together the flour, baking powder and salt into a large bowl. Stir in the sugar.

Lightly beat the eggs in a large jug or bowl then beat in the date puree and oil. Make a well in he centre of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not over mix.

Spoon the mixture into the prepared muffin tin. Bake in the preheated oven for 20 minutes until golden brown and firm to the touch.

Leave the muffin in the tin for 5 minutes then serve warm or transfer to a wire rack and leave to cool. Spread a teaspoon of Dulce de Leche over the top of each muffin before serving.