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Ginger and date muffins
( SERVES 12 )

NZ Woman's Weekly

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1¾ cups	Self raising flour
1 tsp	Baking soda
1 tsp	Ground cinnamon
1 tsp	Ground ginger
100 g	Butter
⅓ cup	Brown sugar
1 cup	Dates
1	Egg, lightly beaten
1 cup	Buttermilk, or use natural yoghurt
⅓ cup	Glace ginger, finely chopped

Heat oven to 190 degC. Grease a 12-hole standard muffin tin. Sift flour, baking soda, ginger and cinnamon into a bowl and make a well in the centre of these dry ingredients.
Place butter, sugar and pitted dates in a saucepan over a low heat. Stir continuously until the butter melts. Pour the date mixture into the dry ingredients, add the lightly beaten egg, buttermilk (or natural yoghurt) and crystallised ginger. Stir until just combined.
Spoon mixture into prepared muffin holes. Bake for 25 minutes or until a skewer that is inserted in the centre of one muffin comes out clean.