Turn a classic muffin into a show-stopping treat using a mix of spices, dates and a drizzle of coffee glaze, this recipe is a guaranteed hit.
Serves1212
Cook time25 mins25 minutes
Prep time15 mins15 minutes, + cooling and 5 mins standing time
+ cooling and 5 mins standing time
Ingredients
1 cup (140g) chopped dates
1/3 cup (80ml) boiling water
2 cups (300g) self-raising flour
3/4 cup (165g) brown sugar
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground star anise
1/4 tsp ground cardamom
2 Coles Australian Free Range Eggs
125g butter, melted
1/2 cup (125ml) buttermilk
1 tsp instant coffee powder
1 tbs boiling water, extra
1 cup (160g) icing sugar mixture
2 tbs chopped walnuts
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line twelve 1/3 cup (80ml) muffin pans with paper cases. Combine the dates and water in a bowl. Set aside for 5 mins to soak.
Step 2
Combine the flour, sugar, cinnamon, cloves, nutmeg, star anise and cardamom in a large bowl. Whisk the eggs, butter, buttermilk and date mixture in a small bowl. Add the egg mixture to the flour mixture and stir until just combined (don’t overmix).
Step 3
Divide the mixture evenly among lined pans. Bake for 25 mins or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
Step 4
Stir coffee powder and extra water in a bowl until coffee dissolves. Stir in the icing sugar to form a runny paste. Drizzle over muffins. Top with walnut.
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