This versatile recipe is just as delicious as a loaf, and while they may not be the most virtuous choice for breakfast, for tea time? Perfection!
Tip: if baking as loaf, pre-heat oven to 300F (150C) and bake for 30-35 minutes or until a pick inserted into the center comes out clean.
|Prep time||30 minutes|
|Cooking time||30 minutes|
|Total time||1 hour|
Butterscotch Crumb Topping:
In a small bowl, blend ¾ cup (175 mL) Mary Macleod’s Butterscotch Crumbs with 2 tsp (10 mL) ground cinnamon.
- Preheat oven to 350F (180C)
- Butter or line muffin pan with muffin papers.
- In a small bowl, add oats, apple cider and boiling water. Stir and set aside for 15 minutes.
- In a medium bowl, blend the flour, baking powder, baking soda, and salt; break up any lumps. Set aside.
- In a large bowl cream the butter and brown sugar; by hand with a wooden spoon is fine.
- Add the beaten eggs and soaked oat mixture to the butter and sugar, and beat well to combine completely, then add the dates and vanilla and stir to combine.
- Add the dry ingredients all at once to the wet mixture and stir only until moistened. Do not over-work, or muffins will be tough!
- Spoon batter into muffin tins and top with a generous tablespoon of Butterscotch Crumb Topping.
- Bake for about 20 minutes or until a pick inserted into the center of a muffin comes out clean, and the top is beginning to darken. Cover with foil if the topping is darkening too quickly.