A delicious combination of tangy orange and sweet caramelized dates.
PREP TIME TOTAL TIME SERVINGS | 15 - 20 Minutes 20 - 25 Minutes 12 muffins |
INGREDIENTS Maida / Refined Flour Whole Wheat Flour Light Brown Sugar Baking Powder Baking Soda Salt Cinnamon Powder Orange zest Fresh Orange Juice Buttermilk Eggs Vanilla Essence Butter Dates | QUANTITY 130 gms / 1 cup 130 gms / 1 cup 150 gms 2 tsp 1/2 tsp 1/2 tsp 1/2 tsp 1 tbsp, grated 80 ml 160 ml 1 large / 2 small 2 tsp 60 gms / 4 tbsp, melted, unsalted 90 gms, chopped |
RECIPE
Preheat the oven to 205 deg C.
Mix the flours, brown sugar, baking powder, baking soda, salt, cinnamon and grated orange zest.
Blend together the orange juice, oil, buttermilk, eggs and vanilla essence. Pour this mixture in another large bowl.
Slowly add the flour mixture to the buttermilk-egg mixture,1-2 tablespoons at a time. Blend this together with a spatula, turning the spatula in the figure of 8.
DO NOT over mix the batter, as this would make the muffins thick and chewy. Do not add all the flour together and then mix it, as this would make lumps in the batter.
Add the chopped dates, and mix once more. Pour this batter into the moulds, filling it up to 3/4 of its capacity.
Bake for 15-20 minutes.
Cool on a wire rack.
Cool on a wire rack.
MY NOTES
* To "fold in" an ingredient means you should gently and gradually add it in, a little at a time, using a spatula (the rubber scraper thing) to make horizontal sweeping motions, or mix it turning the spatula in the ''figure of 8''.
** You do NOT want to dump the flour in all at once and mix it roughly or haphazardly, as this would make the muffins tough or chewy.
* To "fold in" an ingredient means you should gently and gradually add it in, a little at a time, using a spatula (the rubber scraper thing) to make horizontal sweeping motions, or mix it turning the spatula in the ''figure of 8''.
** You do NOT want to dump the flour in all at once and mix it roughly or haphazardly, as this would make the muffins tough or chewy.