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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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in 'the wholefood cookbook' by pamela westland. can store in freezer for up to 1 month Ingredients:
100g wholewheat self-raising flour |
2 tsp baking powder |
salt |
75g medium oatmeal |
40g soft light brown sugar |
75g dried stoned dates, choppped |
1 tbsp set honey |
15g soft margarine |
150ml buttermilk |
Directions:
1. preheat oven to 400F
2. mix flour, baking powder, salt, oatmeal, sugar and dates
3. melt honey, margarine, buttermilk over low heat, then cool slightly
4. pour milk mixture on dry ingredients and stir quickly to form smooth batter
5. spoon mixture into deep patty tins, just over half full
6. bake for 15-18 min, until muffins are well risen and firm
7. leave to cool in tins for 2 min, then remove muffins and let cool on wire rack
8. store in airtight tin
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