Don't let me find sticky toffee puddings in your pocket.

Ingredients

• 3 tbsp Unsalted Butter (softened)
• 6 tbsp Brown Sugar (packed)
• 1 cup Dates (pitted and chopped)
• 1 tsp Vanilla Bean Paste (or vanilla extract)
• 1 pinch Sea Salt
• 1 cup All-Purpose Flour (sifted)
• 1 tsp Baking Powder (double‑acting)

Instructions

1. Gather and Prepare Ingredients

   Measure all ingredients, pit and chop the dates, and soften the butter.

   Time: PT5M

2. Cream Butter and Brown Sugar

   In a mixing bowl, whisk the softened butter with the packed brown sugar for about 5 minutes until the mixture is light and fluffy.

   Time: PT5M

3. Add Dates and Flavorings

   Stir in the chopped dates, vanilla bean paste, and a pinch of sea salt until evenly distributed.

   Time: PT3M

4. Incorporate Dry Ingredients

   Sift the all‑purpose flour together with the baking powder, then gently fold the dry mixture into the wet batter until just combined.

   Time: PT4M

5. Preheat Oven

   Preheat the oven to 350°F (177°C).

   Time: PT5M

   Temperature: 350°F

6. Portion Batter

   Spoon the batter into a greased muffin tin or ramekins, filling each cavity about three‑quarters full.

   Time: PT2M

7. Bake

   Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out almost clean.

   Time: PT20M

   Temperature: 350°F

8. Cool and Serve

   Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

2g

Carbohydrates

30g

Fat

5g

Fiber

2g