I just got a load of lingonberries hand-picked by my sister!! Most of them I already stored in my freezer for later use, but for once I felt like baking something. Something sweet! I ended up with a very classic Finnish autumn combination, but hey - it's a classic for a reason.
These muffins have a gooey medjool date & peanut butter fudge centre. The fudge is very sweet (thanks to the dates), so if you're not a big fan of sugar, you can happily leave it out from the dough.
Medjool date & peanut butter fudge
• 250g soft medjool dates
• 1,5dl almond milk
• 3tbsp peanut butter
*This amount makes more than enough for the muffins, but a smaller batch is difficult to process. Enjoy the rest of the fudge with ice cream, porridge, or fresh fruit!
Looking positively suspicious...
This is super easy: blend all the ingredients together to form a thick paste. Easier with a blender, but I don't have one at the moment and I was fine with the immersion blender once again.
• 3dl wheat flour
• 2dl quick oats
• 1,5 tsp baking powder
• 0,5 tsp baking soda
• a pinch of salt
• 1dl brown sugar
• 1tsp cinnamon powder
• 1dl coconut oil
• 2dl water
• 1,5dl lingonberries
• 1/2 apple (cut into tiny pieces)
• a handful of pecans, crushed
Mix together all the dry ingredients, except for the berries, apple and pecans. Bring the water to almost boiling and immediately take off the stove. Mix the coconut oil with the hot water, then mix with the dry ingredients. Add the lingonberries, crushed pecans and apple.
With the help of a couple of spoons, fill half of a muffin cup with the dough and make a little hole in the center. Fill the hole with some fudge and top with more dough.
Bake in 175°C for 20 minutes, or until done (duh?! but seriously, use a cocktail stick or something to check).