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Upside-Down Sticky Toffee Muffins

Sticky unctuous individual muffins that use sugar alternatives for a naughty but nice treat

These individual upside-down muffins are the perfect warming treat but without all the heaviness this traditionally steamed pudding can bring. Using dates and xylitol instead of lashings of sugar really means that you can have your cake and eat it.

  • Difficulty: Medium
  • Time: 60 mins
  • Servings: 8
  • Calories: 166
  • Dairy Free
  • Sugar alternatives
  • Vegetarian

Ingredients

For the date sauce

  • 100g medjool dates

For the muffins

  • 60g xylitol
  • 65g dark brown sugar
  • 3 eggs
  • 125g wholemeal plain flour
  • 1 tsp ground cinnamon
  • 1 tsp caramel essence
  • chopped pecans (optional)
  • 150g 0% fat Greek-style yogurt (optional)

Instructions

Step 1:

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.

Step 2:

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.

 

Step 3:

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.

Step 4:

Divide between your 8 silicone and place on a baking tray in a preheated oven, and bake at 180•C for 35 miniute.

Step 5:

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.

Enjoy x

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