Date and Rosewater Muffins

Date-nut breads can get heavy.  I decided to make something lighter for teatime and adapted the blackberry muffin recipe.

In the process, I found that the recipe is more dense than I remember and was really baked at the wrong temperature.  The UFO shape that you can sort of make out in the photo is from being baked too hot for the type of product.  The outside sets up too fast, forcing the middle to become a parabola instead of dome.

The taste of the muffins is what I was shooting for.  For those who want more subtlety to the rosewater flavoring, drop it down to 2 or even 1 tsp.  And remember, you won't smell it in the batter or finished product.  It will still come through in taste.

3/4 C cake flour
1-1/2 C all purpose flour
1/4 C rolled oats
1 Tb baking powder
1/4 tsp salt
1/3 C sugar
1 egg
*1-1/3 C milk
6 Tb (1/4 C + 2 Tb) oil
*1 Tb rose water
*6 oz dates, chopped
2 Tb brown sugar

1.  In a medium bowl, combine both flours, oats, baking powder, sugar, and salt.  Toss in chopped dates, reserving a handful for garnish, and toss in the flour to coat the individual pieces so they don't clump up.  Separately, combine egg, milk, oil, and rosewater.  Stir wet into dry until just moistened.  Set aside for 5 minutes.

2.  Start preheating oven to 375º.  Pan spray or line muffin tins for 18.  I don't know how the original recipe made 12.  Portion batter into cups 3/4 full.  Top with the reserved dates and a light sprinkle of brown sugar.

3.  Bake muffins 18-20 minutes, until set and starting to brown around the edges.  Verify with a toothpick.  Cool in the pan 5 minutes, then turn out to cool completely on a wire rack.  Can be frozen once cooled, or keep about 2 days at room temperature.

Makes 18

Difficulty rating  π