200 g Fresh Granny Smith Apple, skin and core removed
70 g Pecan Nuts
70 g Pitted Dates
1 Tbsp Smooth Apricot Jam
1 Tbsp Water
Instructions
Start by preparing the fruit. Chop the apples into approximately a 1,5cm dice (you may toss the apple in 1 teaspoon of lemon juice, diluted with 1 tablespoon of water, to stop it from browning.) Chop the pitted dates into approximately a ½ cm dice.
Preheat oven to 180ᵒC (355ᵒF).
Grease and line muffin tins with individual baking paper liners (remember the recipe makes 10 large muffins).
Sift together the flour, baking powder, salt, cinnamon and ginger in a large mixing bowl. Mix all dry ingredients together thoroughly and make a well in the center.
In a separate bowl, beat together the eggs, oil, buttermilk, sugar and vanilla until smooth. Leave the wet mixture to stand for 30 seconds so that the sugar can dissolve. Beat wet mixture again till smooth. Pour the wet mix into the well you created in the dry ingredients. Don’t mix just yet!
Add apple and dates into the well too and mix slowly with a metal spoon until just combined (over-mixing toughens the texture!). Scape down the sides of the bowl with a rubber spatula and lightly stir to combine.
Divide the batter evenly between the 10 lined muffin holes in the muffin tin. Top with the pecan pieces.
Bake on the lower rack of your oven for 15 minutes, turning after 10 minutes. Then bake on the higher rack for a further 15-20mins or until golden brown and a skewer comes out clean.
Place apricot jam and water in a cup and microwave for 30 seconds. Brush the glaze all over the top of the muffins. Enjoy!
Notes
These muffins keep about 2-3 days in a sealed container in the fridge. Alternatively they also freeze exceptionally well! Just leave them to thaw at room temperature for 2 hours and then pop them in the oven for 5-10 minutes to warm through and crisp up a bit.
Recipe by Philosophy Of Yum Blog at https://philosophyofyum.com/apple-date-pecan-muffins/