Brown Butter, Date And Ginger Muffins Recipe

Name: Brown Butter, Date And Ginger Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped dates; 120 grams butter; 150 grams plain flour; 130 grams ground almonds; 1 teaspoon baking soda; 1 pinch sea salt; 3 teaspoons grated fresh ginger, (or use 3 tsp ground ginger if you prefer); 2 large organic eggs; 1/4 cup whole milk; 1/2 cup chopped walnuts for topping; Drizzle of good quality salted caramel (optional)

Servings: persons

1 cup chopped dates
120 grams butter
150 grams plain flour
130 grams ground almonds
1 teaspoon baking soda
1 pinch sea salt
3 teaspoons grated fresh ginger, (or use 3 tsp ground ginger if you prefer)
2 large organic eggs
1/4 cup whole milk
1/2 cup chopped walnuts for topping
Drizzle of good quality salted caramel (optional)

1
Preheat the oven to 180u00b0C fan bake. Line a 12-hole muffin tray with paper cupcake cases.
2
Place chopped dates in a bowl with 1/2 cup boiling water and leave for 5 minutes. Puree in a food processor.
3
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.
4
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.
5
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.

719

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup chopped dates, 120 grams butter, 150 grams plain flour, 130 grams ground almonds, and more.

Yes, Brown Butter, Date And Ginger Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brown Butter, Date And Ginger Muffins

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