Well these are definitely in the treat category due to the carb count but are sooo yum. Serve slightly warmed with double cream.
Makes about 12 regular size or 6 large size, 17-34g carbs per muffin.
|270g||chopped pitted dates||183g|
|1 tspn||Bi carb soda||0g|
|1 tspn||Vanilla essence||0g|
|1½ tspn||baking powder||4g|
|Natural sugar substitute equivalent to 2/3 cup sugar||0g|
Place dates & 1 cup water in small saucepan, bring to boil then remove from heat & stir in bicarb & vanilla. Add butter & stir until dissolved.
Put flours, baking powder & natural sugar substitute in large bowl & mix until well combined, make well in centre.
Add date mixture & eggs. Stir until just combined. Spoon into muffin pan & bake 180°C or 350°F for 20 mins or until a wooded toothpick inserted into one comes out clean.
**cooking time for the extra-large size muffins is approx 30 minutes.
These can be frozen. 🙂
|1/2 tspn||Vanilla extract||0g|
Place all butter & xylitol in a small saucepan over medium-high heat. Mix well & then stop stirring as it heats. Allow the butter to brown & the xylitol to melt, occasionally gently swirling the saucepan for 5 minutes.
Remove pan from the heat. In a measuring cup or small bowl, combine the cream & vanilla.
Stir, 1 tablespoon as a time, into the butter mixture. BE CAREFUL as the mixture will bubble up & may spurt.
Continue adding the cream mixture until incorporated. Allow sauce to cool for 5 minutes before serving. Excess sauce can be refrigerated for future use. It will go solid in fridge so just put in microwave to make liquid again. Time to do this will depend on amount you are re-heating.
Originally posted 2017-09-18 13:21:08.