cornbread date muffins + tahini caramel (vegan)

The cold crept in on Friday—
our heating silenced,
the hot water still.
We wrapped ourselves in coats and blankets,
layers upon layers,
three pairs of socks,
gathered like pilgrims around the fire’s glow.

Outside, the sun rose clear and kind,
and we followed it
to our favourite lookout—
a quiet walk above the world,
crisp air in our lungs,
the hush of winter all around.
We filled two IKEA bags with pinecones,
tokens of the forest’s quiet offering.

We made it home before the curfew bell,
just as the hands struck one.
Pinecones fed the flames,
the oven hummed low and warm,
and I baked—
muffins,
golden and simple,
the scent of comfort
rising like prayer.

I love
the grittiness of cornmeal,
and the soft, sweet dates.

Slather them in butter,
add a spoonful of strawberry jam—
as you would a scone—
and watch the warmth melt through.
The jam’s sweetness 
a gentle harmony.

Each bite,
a small, golden joy
on a winter’s day.

recommended variation

Finish with a generous drizzle of tahini caramel (see recipe below).

cornbread date muffins

preparation 45 minutes

serves 8 muffins (I use these sized baking cups)

recipe from here.

ingredients

6 pitted Medjool dates (120g)

½ cup/100g boiling water

2 heaped Tbsp/18g ground flaxseed

3 Tbsp/30g melted coconut oil

1 cup/225g unsweetened warmed oat/rice milk

¾ cup/120g medium-ground yellow cornmeal (can use polenta)

¾ cup/90g white spelt flour

2 tbsp/15g coconut sugar/brown sugar

1 Tbsp baking powder

¼ tsp fine rock salt

preparation

1. Preheat the oven to 180C/350F. Place seven baking cups in your muffin tray and set aside.
2. Put the dates and ground flaxseed in a medium bowl and pour in the boiling water. Allow to soak for 10 minutes.
3. Then add the melted coconut oil and mash the dates with a fork until they are mostly creamy, but with a few chunks remaining—this can also be done in a food processor. Gradually add the warmed oat milk and whisk until well combined.
4. Add cornmeal, flour, sugar, baking powder, and salt. Mix with a fork until the wet and dry ingredients are well combined.
5. Spoon the batter into the prepared muffin cups, distributing it evenly among them (they should be full).
6. Bake for 25 – 30 minutes or until the muffins are golden. Let cool in the tin for about 10 minutes, then transfer to a wire rack to cool. 

Serve them with butter and honey or almond butter and homemade jam.