Skinny Latte Seeded Muffins
Preheat the oven to 190 C (170 C fan oven, 375 F, gas 5). Line a muffin or cupcake tin with 10 Dr. Oetker Muffin Cases.
Put the dates in a saucepan with 175ml (6fl.oz) water and the coffee. Bring to the boil, cover and simmer gently for about 5 minutes until soft and pulpy. Remove from the heat, cool for 5 minutes then blitz with a hand blender or food processor for a few seconds until smooth. Leave to cool completely.
Transfer the cooled date mixture to a mixing bowl and mix in the egg, oil and milk. Add the flour, Dr. Oetker Baking Powder and seeds and mix all the ingredients together until combined.
Divide the mixture equally between the Muffin Cases, smooth the tops and bake for about 20 minutes until risen, lightly golden and just firm to the touch. Transfer to a wire rack to cool.
To decorate, sift the icing sugar and into a bowl, add the Vanilla Extract and gradually mix in 5-10ml (1-2 tsp) warm water to make a soft, drizzling icing. Using a teaspoon, drizzle a little icing on top of each muffin Sprinkle muffins with seeds or decorate the tops with fruit. Leave the icing to set for a few minutes. Your cakes are now ready to serve and enjoy!
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