Christmas muffins

Medjool dates are succulently sweet with a caramel flavour, perfect for adding to these spiced muffins. Serve warm for a breakfast treat on Christmas morning.

Ingreadient

• 225g plain flour
• 1 tbsp baking powder
• ½ tsp bicarbonate of soda
• 75g demerara sugar
• 1 tsp ground cinnamon
• 1 small orange, scrubbed, zest
• 165ml semi-skimmed milk
• 1 British Blacktail Free Range Large Egg
• 50g unsalted butter, melted
• 250g Medjool Dates with stones, pitted then roughly chopped
• 1 tbsp demerara sugar, for the topping
• 1 tsp ground cinnamon, for the topping

Step by step

1. Preheat the oven to 200°C, gas mark 6. Line a 12-hole muffin tin with paper muffin cases. In a large bowl, mix together the flour, baking powder, bicarbonate of soda, sugar, cinnamon and orange zest.
2. In a jug, mix together the milk, egg and melted butter, then pour into the dry ingredients. Using a large metal spoon, fold the ingredients together until just mixed, then gently fold in the dates.
3. Divide the mixture between the muffin cases. For the topping, mix the sugar and cinnamon, then sprinkle over the muffins.
4. Bake for 15-20 minutes, until risen and just firm. Transfer to a wire rack to cool slightly. Serve warm.