Ginger Date Muffins With Caramel Sauce

• 1 cup chopped pitted dates
• 1/4 tsp baking soda
• 2 cups self-rising flour
• 1 cup flour
• 2 tsp ground ginger
• 1/2 tsp mixed spice, such as pumpkin pie spice
• 1 cup firmly packed brown sugar
• 2 tsp grated orange peel
• 1 None egg, lightly beaten
• 1 1/4 cups milk
• 1/4 cup vegetable oil
• None None FOR THE CARAMEL SAUCE
• 1 cup firmly packed brown sugar
• 1 cup light cream
• 3 tbsp butter

1. Preheat the oven to 375u0b0F. Grease a 12-cup muffin pan.
2. Combine dates and 1/3 cup water in small saucepan. Bring to a boil. Remove from heat. Add baking soda; let stand 5 mins. Sift dry ingredients into large bowl. Stir in date mixture and remaining ingredients. Spoon into prepared pan.
3. Bake for about 20 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool on wire rack.
4. For the caramel sauce, combine all ingredients in small saucepan. Stir on medium heat, without boiling, until sugar is dissolved. Reduce heat to low; simmer, without stirring, 3 mins. Serve drizzled over warm muffins.

dates, baking soda, flour, flour, ground ginger, mixed spice, brown sugar, orange peel, egg, milk, vegetable oil, caramel sauce, brown sugar, light cream, butter

Taken from recipes-plus.com/api/v2.0/recipes/35696 (may not work)