Author Notes
These muffins are so light and dainty it's easy to eat three in one sitting – which is exactly what happened when I taste-tested them at The Caker. The brown butter takes a little while to make, but smells incredible and adds a delicious nuttiness. The fresh ginger adds a nice zing. Make sure you serve these warm, slathered with good butter. —Jordan Rondel, The Caker
Ingredients
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1 cup
chopped dates
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120 grams
butter
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150 grams
plain flour
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130 grams
ground almonds
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1 teaspoon
baking soda
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1 pinch
sea salt
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3 teaspoons
grated fresh ginger, (or use 3 tsp ground ginger if you prefer)
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2
large organic eggs
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1/4 cup
whole milk
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1/2 cup
chopped walnuts for topping
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Drizzle of good quality salted caramel (optional)
Directions
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Preheat the oven to 180ºC fan bake. Line a 12-hole muffin tray with paper cupcake cases.
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Place chopped dates in a bowl with ½ cup boiling water and leave for 5 minutes. Puree in a food processor.
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In saucepan melt butter gently over a low heat, stirring occasionally with a whisk, until the milk solids sink to the bottom and it starts to turn golden brown; this should take about 20 minutes. Cool.
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In the bowl of an electric mixer, combine dry ingredients and ginger, then gradually add the brown butter, dates, eggs and milk. Mix until just combined.
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Pour batter into cupcake cases, to about two-thirds full and sprinkle with chopped walnuts. Bake for about 30 minutes or until golden, springy to the touch and a skewer inserted in the centre comes out clean.
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