This is a lovely dark and rich muffin, reasonably heavy with all the dates. It’s one for afternoon coffee rather than morning tea, I think.
75 grams butter
1/2 cup of honey
a good slosh of rum (up to 1/4 of a cup)
1 1/2 cups chopped dates
half a block of dark chocolate, chopped
1/4 cup milk
1 1/2 cups plain flour
2 tsp baking powder
Heat the butter and honey in a small saucepan, and stir in the chopped dates and rum. Cook gently for a little until the dates have swelled up, and the liquid has reduced a little. Whisk the eggs and milk in a small bowl.
Put the flour and baking powder into a large bowl and stir it together. Make a well in the centre, and stir in the date and egg mixtures, along with the chopped chocolate. As with all muffins, stir gently until just combined.
Spoon into a lined muffin tin, and bake at 200C for 15-20 minutes. Eat warm, and enjoy the combination of the rum and gooey chocolate.