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Apple, Date & Walnut Muffins
Serves: 12 | Preparation time: 10 minutes | Cooking time: 15 minutes
3 medium apples, finely chopped
1 cup boiling water
½ packet dates (200g) chopped
50g The Homemade Kitchen Pure Butter
2/3 cup brown sugar
2 - 3 tsp mixed spice or ground cinnamon
1 Runnymede Farm pasture-raised egg
1 rounded tsp baking soda
1 rounded tsp baking powder
2 cups Miller and Baker sifted flour
3 tbs walnuts, broken into small pieces
Set oven to 180°C.
Chop apples and dates, then add boiling water, butter and sugar. Mix till the butter has melted and the sugar dissolved. Leave mixture to cool for 15 minutes.
Prepare muffin tin by greasing with butter or spraying with oil.
Add spice and egg to fruit mixture and mix well.
Add baking soda, baking powder and flour and mix with a metal spoon but do not over beat. Mix in the walnuts. If the final mixture is too dry, add a little milk. Spoon into the prepared tins.
Cook muffins for 15 minutes. Insert a skewer to centre of muffin. If it comes out clean the muffins are ready. If not return them to bake but check every minute.
Be sure to remove muffins from the pan as soon as they're out of the oven so they don't continue to cook in the pan.
If you want to make mini muffins, this recipe will make about 36. Shorten the baking time to 10-13 minutes. Be sure to check after 10 minutes.