Date Muffin

Preheat the oven to 160 °C (fan) and line a muffin tin with cases.

Cut the dates into small pieces.

In a bowl, mix flour, baking powder, coconut flakes, ground almonds and the chopped dates.

In a second bowl, beat the egg, yogurt, sugar, rum and oil until frothy.

Fold the flour-date mixture briefly into the wet ingredients until just a batter forms.

Fill the batter into the cases, preferably about two-thirds to three-quarters full.

Bake the muffins for 20–25 minutes until golden brown and a wooden skewer comes out almost clean.

Let the muffins rest in the tin for 5 minutes, then remove them and let them cool completely on a rack.

Decorate the date muffins as desired.