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1
Preheat oven to 180 deg celciuis. Place your silicone muffin form onto a metal tray.
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2
Cut the dates into small pieces with a kitchen scissors.
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3
Peel, core and quarter the apple, then cut into smaller pieces.
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4
Melt the butter in a microwave safe 1 litre jug for 1 minute on high.
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5
(800 watts) & set aside.
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6
Sift the flour & baking powder into a large bowl. Stir in the sugar and coconut with a spoon.
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7
Whisk the egg and sour cream into the cooled butter.
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8
Using a spatula fold the fruit and wet ingredients through the flour mix until well combined.
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9
Spoon the mixture into your muffin form, filling each one to the top. Bake for 25 minutes, or until golden brown and firm. Allow to stand for 3 minutes before turning out.
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10
Serve drizzled with the light caramel sauce.
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11
LIGHT CARAMEL SAUCE.
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12
Combine the ingredients in a 1 litre microwave safe jug. Microwave for 4 minutes, uncovered, on medium high (650 watts), stirring regularly until the sauce lightly coats the back of a spoon. Serve warm.
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13
NOTES:
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14
Work quickly once the wet & dry ingredients are combined. The quicker the muffin is in the oven, the better the end result. Do not over mix, however this particular mixture is very thick (to produce a nice sticky muffin) and does need a thorough stirring to combine ingredients. Will keep well for 2 days stored in an airtight container.
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15
I add a teaspoon of balsamic vinegar or balsamic glaze to the caramel sauce once cooked- it cuts through the sweetness.
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16
For the sour cream I just add a teaspoon of vinegar to normal cream if I don't have sour cream.
