Ingredients

Method

• 350 g cake flour
• 2 t baking powder
• 1 t bicarbonate of soda
• 1/2 t fine salt
• 140 g dates, roughly chopped
• 50 g pecan nuts, roughly chopped
• 70 g treacle sugar
• 350 g clementines
• 1/2 cup clementine juice
• 2 large eggs
• 150 g butter, melted

Method

Ingredients

Preheat the oven to 180°C.
Sift the flour, baking powder, bicarbonate of soda and salt into a mixing bowl. Add the date and pecan nut and mix until the date and nut are covered in flour. Add the treacle sugar and mix again.

Cut up the clementines, skin and all, then remove the stem end and any pips and place in a food processor along with the clementine juice.
Process until the clementine peels are chopped finely and then add the eggs.

Pulse until the eggs are mixed into the fruit pulp. Add the contents of the food processor, along with the melted butter, to the flour mixture and stir until combined.
Spoon the batter into a greased muffin tin or paper cups and bake for 25 to 30 minutes.