These muffins have a delicious sticky toffee pudding taste with a hint of coffee. You could add extra coffee to give a stronger taste, or leave it out if you prefer, but I think it adds something extra.
With sticky dates and crunchy walnuts these have a great texture. And if you’re going to eat cake, why not make sure you’ve got some healthier ingredients in there too!
140g chopped dried dates
½ teaspoon bicarbonate of soda
1 teaspoon instant coffee granules
150ml boiling water
225g soft brown sugar
115g butter, melted
2 eggs, beaten
250g SR flour
100g walnuts, chopped
Put the dates in a large heatproof bowl with the bicarbonate of soda and coffee granules. Add the boiling water and stir. Allow to stand for about 10 minutes.
Heat the oven to 190ºC. Line a muffin tin with 12 muffin cases although you may get more depending on the size of your cases.
Stir the sugar, melted butter and eggs into the date mixture.
Fold in the flour until just combined and then fold in the walnuts.
Divide the mixture between the cases and bake for around 20 minutes, until a skewer inserted into the centre comes out clean.
Leave to cool in the tin for a few minutes and then place on a wire rack to cool.
You can cover them with a clean tea towel while they are cooling to keep the tops soft if you prefer them like that. Enjoy!