Saturday, March 6, 2010

Day #35: Sticky Toffee Muffins

Sticky Toffee Muffins were the muffin of choice today. I must admit that I was a little bit hesitant about these muffins when I first read the recipe. The thought of pureed dates just didn't seem very appealing to me. My fears were unwarranted, however, as the muffins turned out simply delightful! They have a wonderful toffee flavor, are nice and fluffy, and the topping makes them into a lick-your-lips party for your tummy (sorry, too much Yo Gabba Gabba in my house :-)). These muffins would go great with a hot cup of coffee, a good friend, and lots and lots of laughter.

Just a note...Because I cannot seem to find Dulce de Leche syrup in the stores where we live, I used caramel ice cream topping. Also, I used my Magic Bullet to puree the dates in the water. It worked great and provided a quick method with easy cleanup.

Tomorrow's Muffin: Cream Cheese & Garlic

Sticky Toffee Muffins

2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
Heaping 1/2 cup dark brown sugar
1 1/2 cups pitted dates
1 cup water
2 large eggs
6 tbsp canola oil
4 tbsp Dulce de Leche

Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners.
Put the dates and water in a food processor and blend to form a rough puree.

Sift together all-purpose flour, baking powder, and salt in a large bowl. Stir in the sugar.

Lightly beat the eggs in a large bowl, then beat in the date puree and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.
Spoon a teaspoon of Dulce de Leche over the top of each muffin before serving.

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