Espresso, date and pecan muffins


These espresso, date and pecan muffins are an ideal morning tea treat.  I’ve adapted this from a recipe which was originally figs and walnuts, so you could substitute those instead. The espresso gives them a nice coffee kick which helps blow away the cobwebs.

Espresso, date and pecan muffins recipe

200g dried dates, pitted
150ml strong coffee
1/2 tsp bicarbonate of soda
200g brown sugar
250g plain flour
a pinch of salt
115g butter, melted
2 eggs, beaten
75g pecans, roughly chopped

  1. Line a 12 hole muffin tray with muffin papers, and preheat the oven to 200 degrees C.
  2. Finely chop the dates and then soak them in the coffee in a bowl. Add the bicarbonate of soda.
  3. Put the sugar and flour in a large mixing bowl with a pinch of salt.
  4. Combine the melted butter and eggs in a bowl or jug.
  5. Pour the liquid ingredients into the dry ones, add the date and coffee mixture, the pecans and stir together quickly. Do not overmix.
  6. Spoon the batter into the prepared cases and bake for 25-30 minutes, until well risen and golden.

Makes 12.