Sticky date and mixed-berry muffins

Sticky date and mixed-berry muffins

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  • 8
  • Easy
  • 30 minutes
  • 35 minutes


  • 160 g Dates, pitted and chopped
  • 90 g prunes, pitted and chopped
  • 1½ cups water
  • 1 t Bicarbonate of soda
  • 80 g butter, cubed, plus extra to grease
  • 110 g Demerara sugar
  • 2 free-range eggs
  • 150 g cake flour
  • ½ cup mixed organic dried berries (goji berries, cherries, blueberries)

Cooking Instructions

Preheat the oven to 160°C and lightly grease a muffin pan or 8 round cake moulds.

Place the dates, prunes and water in a pan and simmer gently over a medium to low heat for 5 minutes, stirring occasionally. Stir in the bicarbonate of soda, remove from the heat and allow to cool.

In a bowl, whisk together the butter and sugar until pale and creamy, then whisk in the eggs, one at a time.

Roughly purée the cooled date mixture, then fold into the sugary butter mixture a little at a time, before folding in the flour.

Scatter the mixed dried berries into the bottom of the moulds, then spoon in the batter to half-fill each muffin or cake mould.

Bake for 25 to 30 minutes, or until a skewer inserted comes out clean. Leave to cool for 5 to 10 minutes, then remove from the moulds.

Cook’s note: A pot of Greek yoghurt on the side is a great substitute for a syrupy drizzle or icing.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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