September brings with it the dreaded lunchbox dilemma for many parents, with the list of things being banned in schools growing every year, which isn’t a bad thing, healthy eating should be encouraged.
The majority of schools, to the best of my knowledge, are now banning nuts and nut products too, with nut allergies becoming quite prevalent.
Muffins are a great addition to a school lunchbox, despite having some sugar, these muffins are quite healthy. They contain dates which have a myriad of health benefits making them a great addition to anyone’s diet.
Date Muffins – makes 16
150g Pitted Dates
250g Plain Flour, sieved
200g Wholemeal Flour
1 tsp Baking powder
1 tsp Cinnamon
160g Caster Sugar
110g Butter, melted
2 large Eggs
Preheat the oven to 180C and line your muffin tins.
Put the pitted dates in a saucepan with enough water to come up level with them, 200ml or so. Bring this to the boil and let it simmer for 15-20 minutes to make a date ‘jam’. After this time, whiz it with a hand blender or in a mini processor so it’s nice and smooth., set aside.
While your dates are simmering, prepare the other ingredients, in one bowl add the flours, caster sugar, baking powder and cinnamon and mix together.
In a second bowl whisk the eggs, then mix in the melted butter and buttermilk.
Make a well in the centre of the dry ingredients and add in the wet, mix it all together well.
Add in the date ‘jam’, swirl this through the muffin batter, taking care not to over mix it.
Divide between 16 muffin cases and bake for 25 minutes.