Date, Nut and Oat Mannabrew Muffins

Makes 18 mini muffins (or 10-12 standard muffins)

Difficulty: Easy
Preparation Time: 20 minutes (+ 15 minutes soaking)
Cooking Time: 15 minutes

MUFFINS

• 125 ml milk
• 15 g MannaBrew powder
• 45 g oats, toasted (plus extra for topping)
• 45 g flour, sieved
• 20 g MannaBrew Mesquite Flour, sieved
• 5 g (1 tsp) baking powder
• 1.5 g (¼ tsp) bicarbonate of soda
• 1 pinch of salt
• 2 g (1 tsp) ground cinnamon
• 2 g (1 tsp) ground ginger
• 2 g (1 tsp) ground nutmeg
• 50 g pecans, finely chopped
• 50 g dates, finely chopped
• 1 large egg
• 45 g brown sugar
• 15 g dark muscovado sugar (or dark brown sugar)
• 40 ml vegetable oil

INSTRUCTIONS

Instructions

1. Infuse & Soak: Heat the milk and MannaBrew powder in a saucepan until warm. Remove from heat, set aside to infuse for 15 minutes, then strain through a fine sieve into a bowl.

2. Add the 45 g of toasted oats to the infused warm milk and set aside to soak.

3. Prepare Oven & Tin: Preheat the oven to 170°C. Lightly grease a muffin tin or line with paper cups.

4. Dry Ingredients: In a large bowl, sift together the flour, MannaBrew Mesquite Flour, baking powder, bicarbonate of soda, salt, cinnamon, ginger, and nutmeg. Stir in the chopped pecans and dates until well distributed.

5. Wet Ingredients: In a separate bowl, combine the egg, brown sugar, and dark muscovado sugar. Whisk with an electric mixer until light and fluffy (3–4 minutes). Gradually stream in the vegetable oil while continuing to whisk.

6. Combine: Fold the soaked oat and milk mixture into the egg mixture.

7. Gently fold in the dry flour mixture until just combined (do not overmix).

8. Bake: Spoon the batter evenly into the prepared muffin cups and top with a light sprinkle of toasted oats.

9. Bake for 15 minutes (or until a skewer inserted in the center comes out clean). Transfer to a wire rack to cool completely.
   

TIP: Spoon a small dollop of caramel or dulce de leche into the center of each muffin before baking for a hidden molten core.