For the date sauce
For the muffins
Chop the dates and add them to a saucepan with enough water to cover. Heat on a medium to low heat, stirring constantly till they break down into a sauce-like texture.
Take eight individual silicone muffin moulds and split about 2/3 of the date sauce between each. At this point, you could add a small helping of chopped pecans too.
Whisk up the eggs, xylitol and sugar using an electric whisk or mixer, on a high speed for all of 10 minutes until light and fluffy.
Fold in the flour, yoghurt, and cinnamon, plus the remaining date sauce with a spatula, being careful not to destroy all your hard work whisking the eggs.
Divide between your 8 silicone and place on a baking tray in a preheated oven, and bake at 180•C for 35 miniute.
Turn out carefully upside down into a bowl and watch as all that delicious date caramel pours out over your tasty desserts.
Serve with your favourite vanilla ice cream or custard.
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