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Orange, banana and date muffins, baking recipe, Kitchen to Table, Yamba

Orange, banana and date muffins

The flavours in these muffins take me right back to my travels in Morocco where oranges, dates, honey, almonds and exotic spices feature prominently in the markets and dishes we enjoyed during our time there.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings 16 muffins

Equipment

  • Food Processor OR Blender
  • mixing bowl
  • Mixing spoon or spatula
  • 2 x 12 hole muffin tray

Ingredients
  

Dry ingredients

  • 1½ cups (225g) plain flour
  • 1/2 cup (60g) almond meal
  • 3 tsp baking powder
  • 1/2 tsp bicarb soda
  • 1/4 tsp salt
  • 2 tsp Herbie's Fragrant Sweet Spices
  • 100g pitted dates chopped

Wet ingredients

  • 1 whole orange washed and chopped into chunks
  • 2 bananas peeled
  • 1/2 cup olive oil mild or light flavoured
  • 1/2 cup honey
  • 2 eggs
  • 1/2 cup (125g) plain yoghurt

Topping

  • 6 pitted dates halved
  • 2 tbsp flaked almonds
  • 2 tbsp raw sugar
  • 1/2 tsp Herbie's fragrant sweet spice

Instructions
 

Preparation

  • Preheat the oven to 180C conventional or 170C fan-forced.
  • Line 2 x 12-hole muffin pan with 16 muffin papers -either do 8 holes per tray or 1 full tray and 1 tray with only 4 holes.

Dry ingredients

  • If using a food processor add the dry ingredients, EXCEPT the dates, to the bowl and give everything a quick blitz to combine. Tip this out into a mixing bowl and stir through the 100g of chopped dates. If you are not using a food processor place the dry ingredients into a mixing bowl and use a whisk to combine everything.

Wet ingredients

  • Place the chopped orange into the food processor (or blender) and blitz until finely chopped. (If using a blender you may need to add some of the oil to help it blend efficiently).
  • Add the remaining wet ingredients and blitz until well combined. You will still see flecks of orange but that is okay.
  • Pour this mixture into the bowl containing the dry ingredients and mix with a spoon or spatula until just combined, a few small lumps throughout are okay. Avoid overmixing the batter as this can cause the muffins to become tough. If the mixture is a little runny allow it to stand for a couple of minutes to thicken before spooning into the muffin tray.
  • Divide the mixture evenly between the muffin holes.

Topping

  • Combine the flaked almonds, raw sugar and spices in a small bowl.
  • Press half a date onto the top of each muffin and sprinkle with the flaked almond mixture.
  • Bake for 22-25 minutes or until golden brown and firm to the touch. You can also test the muffins are cooked by inserting a fine skewer into the middle of a muffin and if it comes out clean they are ready.
  • Transfer the tray to a cooling rack and allow the muffins to stand in the tray for a few minutes before removing them from the pan and placing them directly on the cooling rack.
  • Enjoy just warm with your favourite cuppa.