Sunday Brunch by Betty Rosbottom

Author:Betty Rosbottom
Language: eng
Format: epub, mobi
ISBN: 978-1-4521-0535-2
Publisher: Chronicle Books LLC

Lemon-Date Muffins with Pecans

Although I baked my first batch of these delectable muffins more than twenty years ago, I find them as tempting today as way back then. It’s the fine balance of sweet and tart flavors that makes them distinctive. Chopped pecans and dates offer sweet notes, while a lively hint of lemon is a sharp counterpoint. Although these muffins are delicious when served warm from the oven, they can be baked ahead and reheated with fine results.

Makes 10 to 12 muffins, to serve 6

PREP TIME:

20 minutes

START-TO-FINISH TIME:

45 minutes

MAKE AHEAD:

Yes

6 tbsp/85 g unsalted butter, diced, plus more for the pan

1¾ cups/225 g all-purpose flour, plus more for the pan

2 to 3 thick-skinned lemons

½ cup/100 g firmly packed light brown sugar

¼ cup/60 ml honey

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup/120 ml sour cream

1 egg

1 cup/170 g chopped dates

⅔ cup/70 g coarsely chopped pecans

¼ cup/60 ml hot water

1. Arrange a rack at center position and preheat the oven to 400 degrees F/200 degrees C/gas 6. Butter and flour the cups of a standard-size muffin pan, use a baking spray, or line them with paper cup liners. Depending on the size of your muffin tins (they can vary from ⅓- to ½-cup/75- to 120-ml capacity), you may get 10 to 12 muffins from the batter.

2. Zest enough lemons to yield 1 tbsp and juice enough to yield 5 tbsp/75 ml.

3. Place the lemon juice, brown sugar, butter, and honey in a medium, heavy saucepan set over medium heat. Stir constantly until the butter has melted and the mixture is well blended and hot, about 2 minutes. Cool slightly.

4. Combine the flour, baking powder, baking soda, and salt in a medium bowl.

5. In a large bowl, whisk together the sour cream, egg, and lemon zest. Whisk in the honey mixture. Stir in the flour mixture until just blended. Add the dates, pecans, and hot water and mix 10 seconds; the mixture will be lumpy. Divide the batter evenly among the prepared muffin cups, filling them three-fourths full.

6. Bake until the muffins are puffed and golden brown, about 20 minutes. Serve warm. (The muffins are best served hot from the oven. However, they can be baked, cooled, covered with foil, and kept at room temperature 4 hours ahead; reheat, wrapped in foil, in a preheated 350-degree-F/180-degree-C/gas-4 oven for 5 to 10 minutes.)

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