Before we get onto the last muffin of the week I just wanted to share this great idea that I spotted whilst surfing the sea of Mofo blogs. I found it over at Scottish blog The Modern Housewife. It's a simple yet tasty idea. I heated a small cup of soya milk adding a teaspoon of agave as the soy milk was unsweetened. Once the milk was warm I added a small packet of dairy free white chocolate buttons and whisked until they melted then topped it off with a sprinkle of chocolate and cinammon.
So, here they are the last muffins of the week and quite a contrast to yesterdays. They are fat free and use Sweet Freedom instead of sugar. They taste good but have a denser texture than the others I've made which I'm guessing might be down to the fat freeness of them. I like the flavour combination though so I will definitely try them again, maybe adding some oil or trying applesauce to make the texture a little lighter. What do you think, has anyone got any advice? I love the inclusion of these fresh dates, they are so toffeeish which is not surprising when you think that dates are what sticky toffee pudding is made from!
Banana, Date, Pecan Muffins
1 3/4 cups of plain flour
1 tablespoon of baking powder
1/4 teaspoon of salt
1 teaspoon of cinnamon
1/2 cup of Sweet Freedom
3 very ripe small bananas mashed
1 cup of soya milk
1 teaspoon of vanilla extract
1/4 cup of chopped dates (use Mejool or fresh dates if you can get them)
1/4 cup of chopped pecans
Pre-heat the oven to 400F/ 200C/ Gas 6 and line the muffin pan with paper cases.
Sift together the flour, baking powder, salt and cinnamon and stir together.
In another bowl mash the banana and mix with the soya milk, vanilla extract and Sweet Freedom.
Pour the banana mixture into the flour mixture and stir until just combined. Fold in the dates and pecans taking care not to over mix. Spoon into the muffin cases.
Bake for 15-20 minutes until a toothpick comes out clean.