Apple & Date Muffins

• 2 1/4 cups self-raising flour
• 2/3 cup firmly packed brown sugar
• 75g butter, melted
• 3/4 cup buttermilk
• 1 egg
• 1 medium carrot, grated
• 1 medium green-skinned apple,peeled, grated
• 1/3 cup finely chopped pitted dried dates

1. Preheat oven to 180 C. Line a 12-hole (1/3 cup) muffin tray with paper cases.
2. Combine flour and sugar in a large bowl. Whisk butter, buttermilk and egg in a jug; pour into dry ingredients. Stir until just combined (dont overmix). Fold in carrot, apple and dates.Spoon mixture into prepared holes.
3. Bake for 20-25 minutes or until a skewer inserted at centre comes out clean. Remove from oven. Cool in tray for 5 minutes; transfer to a wire rack to cool completely.
4. Top cooled muffins with orange icing.

Orange Icing

Makes for 12 muffins

• 1 1/2 cups icing sugar
• 20g butter, melted
• 2 tablespoons freshly squeezed orange juice, approximately

Sift icing sugar into medium bowl. Stir in butter and enough juice to make a smooth icing. Spread icing on cooled muffins. 

• You will need 3/4 cup grated carrot and 1/2 cup grated apple.
• You can replace apple with 1/2 cup grated pear; replace dates with 1/3 cup chopped sultanas
• To store, keep in an airtight container for up to 3 days or in a freezer for up to 3 months.

Makes 12

Source: recipes+