INGREDIENTS
Muffins
• 2 cups (500 ml) self-raising flour
• ¹/³ cup (85 ml) cake flour
• 1 teaspoon (5 ml) ground cinnamon
• ½ teaspoon (2,5 ml) bicarbonate of soda
• ½ cup (125 ml) soft brown sugar
• ½ cup (125 ml) dates, seeded and finely chopped
• ½ cup (125 ml) pecan nuts, finely chopped
• 1 cup (2 large) ripe bananas, mashed
• 1 cup (250 ml) buttermilk
• ¼ cup (60 ml) Clover sour cream
• ¹/³ cup (80 ml) sunflower oil
• 2 eggs, lightly whisked
Cream Cheese Topping
• ½ cup (125 ml) cream cheese
• ½ cup (125 ml) icing sugar, sifted
• 1 teaspoon (5 ml) ground cinnamon
To decorate (optional)
• 2 tablespoons (30 ml) pecan nuts, chopped
• a few decorative iced
Method
Muffins
1. Preheat the oven to 190 °C and grease a muffin pan or line a pan with paper muffin cases.
2. Sift the self-raising flour, cake flour, cinnamon and bicarbonate of soda into a large bowl and stir in the sugar, dates and pecan nuts.
3. Whisk the remaining ingredients together until just combined. Gently fold the wet mixture into the flour mixture, being careful not to over stir.
4. Spoon the mixture evenly into the muffin pan or cases. Bake for 20 to 25 minutes or until golden and cooked through. Allow to cool.
Cream Cheese Topping
5. Beat the cream cheese, icing sugar and ground cinnamon together until smooth and thick. Top the muffins with this mixture and sprinkle with chopped pecan nuts, or small iced flowers.
