Date and Ricotta Mini Muffins

‘I use ricotta instead of butter or oil to make these delicious date muffins. They are unbelievably quick to make and I use the rub in method. There is nothing more  welcoming that the smell of fresh baking.   These bakes are so delicious and these Juicy Jumbo dates from Tunisia are available locally from Deyma.  The way to store dates is in the freezer as they retain their moistness and don’t dry out.  You can keep them in the freezer for up to a year’

date muffins felix cesare
For the date and ricotta muffins you will need:
250g self raising flour
125g ricotta
1 tablespoon cornflour
1/2 teaspoon bicarbonate of soda
juice of half an orange or whole tangerine
150g dates
3 eggs
2 tablespoon stevia or 2 tablespoons honey or agave
the seeds of a a vanilla pod
grated zest of a tangerine or orange
a pinch of salt
a pinch of cinnamon

Line a muffin dish  with paper cases. I use small ones to make mini muffins.
Preheat the oven to 170C.

Sift the flour, baking powder and cornflour. Add the cinnamon, vanilla and grated citrus zest. Mix with a large metal spoon.

Add the chopped ricotta. Use your fingertips to rub the ricotta into the flour (rub in method, as you would butter)

Chop up the dates into small pieces. Add to the flour mixture and make sure that the date pieces are evenly covered in.

Beat the eggs with a fork Add the citrus juice. Pour into the flour mix and stir with a large metal spoon. Do not overmix and immediately pour the batter into papercases prepared in a muffin tin .

(I topped my mini muffins with a giant date, nearly as big as the mini muffin, for photography purposes but I suggest finishing them off with some chopped dates pre-baking.)

Bake in a preheated oven at 170C for 20 minutes.

My ingredients are available at GS Superstore Naxxar