← All recipes

🍰 Muffins with Elderflower Glaze

191 kcal · 30 min · 4 servings

Ingredients

• 7 Medjool dates
• 100 g applesauce
• 2 eggs
• 100 g butter
• 250 g spelt flour Type 1050
• 0.5 packet baking powder
• 1 pinch cinnamon
• 1 pinch cardamom
• 1 pinch salt
• 125 ml milk (1.5 % fat)
• 150 g cream cheese (13 % fat)
• 2 tbsp elderflower syrup
• 1 handful elderflowers

Instructions

1. 1. Remove the pits from the dates.
2. 2. Place the pitted dates in a bowl.
3. 3. Cover the dates completely with water.
4. 4. Let the dates soak for 12 hours.
5. 5. Drain the soaking water the next day.
6. 6. Puree the soaked dates until smooth.
7. 7. Mix the date puree with the applesauce.
8. 8. Separate the eggs into yolks and whites.
9. 9. Beat the butter until fluffy.
10. 10. Add the egg yolks one by one to the butter and stir well after each addition.
11. 11. Stir the date-apple mixture into the butter mixture.
12. 12. Combine the spelt flour with baking powder, cinnamon, cardamom, and salt.
13. 13. Add the flour mixture and the milk to the batter alternately.
14. 14. Perform the addition in several steps and stir in between.
15. 15. Beat the egg whites to stiff peaks.
16. 16. Gently fold the egg whites into the batter.
17. 17. Fill the batter into the paper-lined cups of a muffin tin.
18. 18. Preheat the oven to 180 °C (convection: 160 °C; gas: mark 2–3).
19. 19. Bake the muffins for about 25 minutes.
20. 20. Remove the muffins from the oven.
21. 21. Let the muffins cool.
22. 22. Carefully release the muffins from the tin.
23. 23. Mix cream cheese with the syrup to create a thick glaze.
24. 24. Fill the glaze into a piping bag fitted with a small round tip.
25. 25. Decorate the muffins with the glaze.
26. 26. Garnish the muffins with elderflowers.
27. 27. Serve the muffins.

Nutrition per serving

• kcal: 191
• Protein: 6 g · Fett/Fat: 9 g · Carbs: 22 g