Baking

Date and Fudge Muffins

cook 30 mins
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Ingredients
  • 175 g (6 oz) plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • pinch of salt
  • 75 g (3 oz) rolled oats
  • 75 g (3 oz) baking fudge chunks
  • 2 large eggs, lightly beaten
  • 50 g (2 oz) unsalted butter, melted
  • 100 g (3 1/2 oz) pitted dates, chopped
  • 100 g (3 1/2 oz) runny honey
  • 150 g (5 oz) Greek yogurt
  • 75 ml (3 fl oz) milk
Directions
  • Line a 12-hole nonstick muffin tin with paper muffin cases or lightly grease. Sift the plain flour, baking powder, bicarbonate of soda and salt into a large bowl, then stir in the oats and fudge chunks.
  • Beat together the remaining ingredients in a jug or bowl. Pour into the dry ingredients and stir until just combined.
  • Spoon the mixture into the prepared muffin tin and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 18–22 minutes until risen, golden and firm to the touch. Serve warm.
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