Ingredients
Muffins
- 200 g dates, pitted
- 100 g Maple syrup
- 50 g tamarind puree
- 50 g water
- 2 tablespoon Milk
- 200 g Butter
- 150 g brown sugar
- 50 g castor sugar
- 2 eggs
- 150 g walnuts
- 150 g slivered almonds
- 150 g flour
- Pinch salt
- 10 g baking powder
- 1/2 teaspoon cinnamon
- Pinch nutmeg
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Add Dates to TM bowl and chop for 10 seconds on speed 7.
2. Add maple syrup, tamarind puree and water to bowl and cook on veroma, speed 1 for 4 minutes. Transfer to a seperate bowl. (you do not need to wash the TM bowl)
3. Cream butter and sugars for 10 seconds on speed 5.
4. Set to speed 1 and add one egg at a time. Increase to speed 4 for 5 seconds once both in.
5. Add 2 Tablespoons of milk to date mixture and combine.
6. Add date mixutre, nuts, flour, salt, baking powder, cinnamon and nutmeg to bowl and mix for 10 seconds on speed 4.
7. Spoon mixture into muffin tin (I use 2x 12 and fill 1.5 tins)
8. Bake at 160degrees for 30 minutes.
Muffins
Tip
This can also be made as a loaf.
7. Spoon mixture into 20x10cm loaf tin (allowing about 2cm of rising).
8. Bake at 160degrees for 60 minutes
This has been converted from //www.nigella.com/recipes/view/duchy-originals-date-and-walnut-cake--1634
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Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Made these to use up some tamarind puree. Nice light muffins although quite sweet so I would definitely reduce the sugar/maple syrup next time. I substitued some of the flour with psyllium to increase fibre content and that seemed to work well. Thanks for the recipe