‘I sometimes 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. 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’
For the date and ricotta muffins you will need:
250g self raising flour
1 tablespoon cornflour
1/2 teaspoon bicarbonate of soda
juice of half an orange or whole tangerine
2 tablespoon stevia or 2 tablespoons honey or agave
grated zest of a tangerine or orange
a pinch of salt
a pinch of cinnamon
Line a muffin dish with paper cases.
Preheat the oven to 170C.
Sift the flour twice into a large bowl. Add the bicarbonate of soda, pinch of salt and cornflour. Add the cinnamon, vanilla and grated citrus zest. Mix with a large metal spoon.
Add the ricotta, crumbled up into small pieces. 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 over-mix and immediately pour the batter into papercases prepared in a muffin tin.
(I top my mini muffins with chopped dates or a date.
Bake in a preheated oven at 175C for 20 minutes depending on the size.
for a gluten free recipe use a gluten free flour and gluten free bicarbonate of soda
for a lactose free recipe, use lactose free ricotta
for a vegan recipe, replace the ricotta with tofu and the 3 eggs with 3 tablespoons of linseed ground into a pulp with 9 tablespoons of water