Sticky Toffee Muffins with Ginger Snap Crumble

 What a great festive treat.  I love the smell of Gingerbread baking and this recipe does not disappoint!  The dates make it moist and sweet.

MUFFINS
Nonstick cooking spray
1 cup (250 mL) dates, packed
½ cup (125 mL) currants
1 ¼ cups (310 mL) water
1 tbsp (15 mL) baking soda
¼ cup (60 mL) unsalted butter, soft
¾ cup (175 mL) dark brown sugar
1 egg
1 tsp (5 mL) vanilla extract
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) salt

TOFFEE SAUCE
1 cup (250 mL) dark brown sugar
½ cup (125 mL) unsalted butter
1 cup (250 mL) 35% cream
10 gingersnap cookies

1 Preheat oven to 350 °F (180 °C). Generously grease a 12 cup muffin tin with cooking spray.

2 In a large saucepan, bring dates, currants and water to a boil on medium high; reduce heat to low and simmer for 5 minutes. Take off heat; add baking soda and stir. Set aside.

3 In the bowl of a stand mixer fitted with paddle attachment, cream butter and brown sugar until pale and fluffy, about 3 minutes. Add egg and vanilla; mix until well combined. Set aside. In a separate bowl, whisk together the flour, baking powder and salt. Add flour mixture to the butter mixture in 3 additions alternating with the date mixture; mixing between additions until just combined.

4 For large muffins, divide batter between 9 of the cups using ½ cup (125 mL) of batter for each. For smaller size, divide evenly between 12 cups, filling about three-quarters full. Bake in centre of oven for 20 to 25 minutes or until a skewer inserted in centre comes out clean. Let cool 5 minutes.

5 Meanwhile, make the sauce. Bring the sugar, butter and cream to a boil in a large saucepan over medium heat. Simmer for 5 minutes, keeping a close watch, as it can boil over quickly. Remove from heat; reserve. Place the ginger snap cookies in a resealable plastic bag and smash with a rolling pin or the bottom of a sturdy glass until crushed into small chunks; reserve.

6 Line a baking tray with parchment. Remove muffins from pan and dip tops into toffee sauce. If the sauce has thickened too much, warm it slightly. Place on prepared tray and sprinkle with crushed ginger snap chunks. Serve warm or at room temperature. The muffins will keep for 3 days in an airtight container or frozen for up to 3 weeks.

Makes 9 to 12 muffins

Fresh Corn and Sage Bread

Fabulous with your holiday bird!

1/3 cup butter, melted

1 onion, chopped

1 stalk celery, chopped

2 jalapeno peppers, seeded and chopped

1 tbsp chopped fresh sage or 1 tsp dried sage leaves

4 cobs of corn shucked

2 cups all purpose flour

1 1/2 cups cornmeal

4 tsp baking powder

1 1/2 tsp salt

1 1/2 cups milk

2 eggs

In a nonstick skillet, add 1 tbsp butter with onion, celery, jalapeno and sage over medium heat and cook for about 7 minutes or until softened.  Set aside to cool.

Using chefs knife, cut kernels off of corn cobs and set aside.

Meanwhile, in large bowl, combine flour, cornmeal, baking powder and salt.  In another bowl, whisk together milk, eggs and remaining melted butter.  Add milk mixture to flour mixture along with cooked onion mixture and stir to combine.  Stir in corn kernels until well-combined.  Pour into six 5 3/4 x 3 1/4 inch parchment paper lined loaf pans and smooth tops.  Bake in 375F oven for about 30 minutes or until cake tester inserted in centre comes out clean.

Cheese option:  Divide 3/4 cup shredded cheddar over top of cornbread before baking

Cornbread Muffins:  Divide batter among 12 greased muffin tins and bake for about 20 minutes.