Date muffins

Ingredients:

• 165g unsalted butter, room temperature, plus extra for greasing the pans
• 3 cups of water + 1 cup of cold water
• 2 cups chopped pitted dates
• 1 cup granulated sugar
• 0.5 cup dark brown sugar
• 1/3 cup molasses
• 2 large eggs
• 1 tsp vanilla extract
• 1 teaspoon coarse salt
• 2 and 3/4 cups premium flour
• 1 teaspoon of baking soda
• 1 teaspoon ground cinnamon
• 0.5 tsp ground ginger
• 1/4 tsp ground cloves

Preparation:

1. Preheat the oven to 190°C (375°F). Grease 18 muffin tins and line them with paper liners. Bring a medium saucepan of water to a boil over medium heat. Place the chopped dates in a medium bowl and cover with hot water. Let the dates sit for about 10 minutes to soften.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the white and brown sugars until light and fluffy, 5-8 minutes. Add 1 cup cold water, molasses, eggs, vanilla extract, and salt; beat briefly to combine (the mixture may look curdled and runny).
3. In another medium bowl, combine the flour, baking soda, cinnamon, ginger, and cloves. Add the flour mixture to the wet mixture and knead until combined (do not overmix).
4. Drain the dates and spread them out on a baking sheet to cool. Flatten the dates with the back of a spoon to break up any larger pieces. Once cool, fold them into the batter.
5. Spoon the batter into the muffin cups, filling them almost to the top. Bake on the middle rack of the oven until the muffins are golden brown and spring back when gently pressed, 20-27 minutes. Let cool in the cups for 10 minutes, then transfer to a wire rack to cool completely.