It’s been cold here, and our heating system and hot water boiler shut down on Friday, so the weekend was spent huddled around the fireplace, dressed in layers and coats and wearing three pairs of socks! It was sunny and bright, though, and yesterday, we drove to our favourite lookout for a walk and filled two Ikea bags with pinecones, making it back before the 1 o’clock COVID curfew. I added some pinecones to the fire, turned the oven on for warmth, and baked these muffins.
I love the cornmeal’s grittiness and the dates’ sweet addition. Slather them in butter with strawberry jam as you would a scone. The extra sweetness from the jam gives it a perfect balance!
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
- Preheat the oven to 180C/350F. Place seven baking cups in your muffin tray and set aside.
- Put the dates and ground flaxseed in a medium bowl and pour in the boiling water. Allow to soak for 10 minutes.
- Then add the melted coconut oil and mash the dates with a fork until 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.
- Add cornmeal, flour, sugar, baking powder, and salt. Mix with a fork until the wet and dry are well combined.
- Spoon the batter into the prepared muffin cups, distributing it evenly among them (they should be full).
- 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.
