Date & apple muffins







Cook Time

52-30 Min


  • 150g/5oz self-raising wholemeal flour
  • 150g/5oz self-raising white flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 25g/1oz margarine, softened
  • 75g/3oz muscovado sugar
  • 250ml/9fl oz apple juice
  • 2 tablespoons pear and apple spread
  • 1 egg, lightly beaten
  • 1 dessert apple, peeled, cored and diced
  • 75g/3oz chopped dates
  • 1 tablespoon chopped pecan nuts
  • Preheat the oven to 200°C/400°F/Gas mark 6. Arrange 12 paper cake cases in a 12-hole muffin tin.
  • Put the wholemeal flour in a bowl. Sift in the white flour, cinnamon and baking powder. Rub in the margarine until the mixture resembles breadcrumbs, then stir in the muscovado sugar.
  • Stir a little of the apple juice into the pear and apple spread until smooth. Mix in the remaining juice, then add to the flour mixture with the egg. Add the chopped apple and dates. Mix quickly until just combined.
  • Divide the mixture among the muffin cases. Sprinkle with the nuts and bake for 20–25 minutes until golden brown and firm in the middle.
  • Transfer to a wire rack, and serve while still warm.
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