These muffins are so light and dainty it's easy to eat three in one sitting – which is exactly what happened when I taste-tested them at The Caker. The brown butter takes a little while to make, but smells incredible and adds a delicious nuttiness. The fresh ginger adds a nice zing. Make sure you serve these warm, slathered with good butter. 



1 cup chopped dates
120g butter
150g plain flour
130g ground almonds
1 tsp baking soda
Pinch sea salt
3 tsp grated fresh ginger, (or use 3 tsp ground ginger if you prefer)
2 large organic eggs
¼ cup whole milk
½ cup chopped walnuts for topping
Drizzle of good quality salted caramel (optional)

  1. Preheat the oven to 180ºC fan bake. Line a 12-hole muffin tray with paper cupcake cases.
  2. Place chopped dates in a bowl with ½ cup boiling water and leave for 5 minutes. Puree in a food processor.
  3. In saucepan melt butter gently over a low heat, stirring occasionally with a whisk, until the milk solids sink to the bottom and it starts to turn golden brown; this should take about 20 minutes. Cool.
  4. In the bowl of an electric mixer, combine dry ingredients and ginger, then gradually add the brown butter, dates, eggs and milk. Mix until just combined.
  5. Pour batter into cupcake cases, to about two-thirds full and sprinkle with chopped walnuts. Bake for about 30 minutes or until golden, springy to the touch and a skewer inserted in the centre comes out clean.
  6. Place each muffin onto a cooling rack and drizzle with caramel, if using. Store in a cool, dry place in an airtight container for up to 3 days.