A variation of an old family recipe and my daughter’s favorite. These are addictive if you love dates! Use fresh whole dates for best results.
Preheat the oven to 400 degrees F (200 degrees C). Grease or line 10 cups of a muffin tin.
Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Add dates, separating the pieces as you drop them into the flour mixture. Mix to coat.
Whisk buttermilk, egg, and butter together in a small bowl. Fold buttermilk mixture into flour mixture until just combined.
Spoon batter into prepared muffin tin.
Bake in the preheated oven until a toothpick inserted in the largest muffin comes out clean, about 15 minutes.
Per Serving: 146 calories; protein 3.6g; carbohydrates 26.1g; fat 3.2g; cholesterol 25.7mg; sodium 218.2mg.
The best flavour of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.