4tbsp orange juice, retain the zest for the topping
300g courgettes, coarsely grated
pinch of salt
FOR THE TOPPING
250g fat free quark
50g runny honey
zest from orange
Ready… Steady… Bake…
Pre-heat your oven to 180°C/160°C fan or gas mark 5. Line a 12 hole muffin tin with muffin cases.
Place the chopped dates and orange juice into a small pan then warm gently for approximately 2 minutes, until the dates are soft, stirring all the time. When the dates are soft mash them into a paste with a fork or potato masher.
Mix the flour ground almonds, mixed spice, bicarbonate of soda and a pinch of salt together in a large bowl. Mix again until most of the lumps have dispersed.
In a separate bowl whisk the eggs and sunflower oil together, until it’s a little frothy, then add to the date paste and mix again until smooth and well mixed.
Combine the egg mixture, flour mixture, raisins and courgettes together then divide between the muffin cases.
Bake in the centre of your oven for 25-30 minutes, until risen - they will look brown as the dates caramelise on cooking so check they are cooked by inserting a skewer into the centre - if it comes out clean they are cooked.
Leave in the tin to cool slightly then place on a wire rack to cool completely.
FOR THE TOPPING: mix the quark, honey and orange zest together then spread over the top of the muffins - serve and enjoy!