|5 ml||bicarbonate of soda|
|180 ml||rooibos tea — hot|
|180 ml||desiccated coconut|
|250 ml||white bread flour — stone-ground|
|10 ml||baking powder|
|5 ml||ground cinnamon pinch of salt|
|250 ml||peanuts — unsalted|
|30 ml||canola oil|
|60 ml||brown sugar — or honey|
|60 ml||peanut butter (sugar- and salt-free) coconut shavings|
|to serve: peanut butter mixed with a little honey fresh berries (optional)|
peanut butter is a tasty spread for these muffins. Dates provide the sweetness
oven to 180°C. Grease the hollows of a muffin tin well with nonstick spray or
line with baking paper cups.
1. Sprinkle the
bicarbonate of soda over the dates, pour the hot rooibos over and set aside to
2. Mix the dry
ingredients then add the peanuts.
3. Beat the
eggs, oil, sugar or honey and peanut butter together, add the dry ingredients
and mix well.
4. Spoon the
batter into the prepared muffin tin, arrange coconut shavings on top and bake
for 30-45 minutes or until golden brown and done.
5. To serve
Halve the muffins and spread peanut butter and honey mixture on each half.
Serve with berries (if using).