Brown Butter, Date And Ginger Muffins

• 1 cup chopped dates
• 120 grams butter
• 150 grams plain flour
• 130 grams ground almonds
• 1 teaspoon baking soda
• 1 pinch sea salt
• 3 teaspoons grated fresh ginger, (or use 3 tsp ground ginger if you prefer)
• 2 large organic eggs
• 1/4 cup whole milk
• 1/2 cup chopped walnuts for topping
• Drizzle of good quality salted caramel (optional)

1. Preheat the oven to 180u0b0C fan bake. Line a 12-hole muffin tray with paper cupcake cases.
2. Place chopped dates in a bowl with 1/2 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.

dates, butter, flour, ground almonds, baking soda, salt, ginger, eggs, milk, walnuts, drizzle

Taken from food52.com/recipes/69813-brown-butter-date-and-ginger-muffins (may not work)