Monday, September 13, 2010

Sticky Toffee (and Multigrain) Muffins

I can't wait for Fall. Living in Southern California for so long it seems like it's been summer for an eternity (which is not always a bad thing) but I am itching for a change. Lately the weather in Portland has been a little more mysterious with random rain storms and cold fronts. My roommate keeps yapping about how she can't wait for Fall to begin; lighting apple spice scented candles and shopping for Halloween costumes. In honor of our Autumn excitement, I whipped up these ginger spiced muffins using a Marie Callender's Multigrain Mix - recently sent to me as a tester (the mix will be available in grocery stores within a month). I deviated from the standard back of the bag recipe by adding a classic sticky toffee date twist and candied ginger. I invited my Greek friend hailing from rural Texas, Caliopy, over for some of these muffins and ginger tea. She liked the way the confectionery dates blended with the mix along with the spicy punch from the candied ginger. These muffins definitely warmed up the house and made us happy for the cold season ahead. In the future, I will make these into a decadent dessert drenched in homemade toffee sauce alongside vanilla ice cream and fresh whipped cream.

In the meantime, you can get the Marie Callendar Multigrain Mix along with their other goodies online (coupon!)

Coupon: BW914 (coupon is 10%off entire purchase for any online purchase at
Expires: 9/28/10

Ginger, check


1 Marie Callender's Multigrain Mix
1 Egg
1/4 Cup milk
1/3 Cup oil
1 Cup water
6 oz medjool dates (pitted and chopped)
1 teaspoon baking soda
1/3 cup chopped candied ginger (optional)

Preheat oven to 375 degrees F.
Grease 6 muffins cups.
Heat water with dates until boiling. When starting to boil, add the baking soda and ginger. Set aside.
Mix the rest of ingredients together then fold in warm date mixture. Fill muffin cups and bake for 20 minutes or until top center is set. Serve with homemade toffee sauce if feeling decadent. A great recipe is here.


Diana said...

These look amazing! Kind of remind me of the skor bar cake in appearance, but I love that they are a somewhat virtuous, healthish version. Nice work there!

Funny that you say you are looking forward to fall, I am feeling so sad to see summer go!

stuffycheaks said...

actually this year, LA summer has seemed more like fall (yay). Love that the muffins are multi-grain = more to eat without feeling guilty :)

Anna A. said...

Diana - Thanks, and yeah, you just reminded me how badly I need to make a skor bar coffee cake. I am sad to see summer go for the loss of stone fruits and berries. But I am excited for egg nogg lattes and pumpkin patches galore!

Stuffycheaks - Hah, kinda :P I tell myself that too.

Helen said...

Although it isn't officially fall for another week it definitely feels like it is. I agree there is something about earthier flavours like cinnamon and cardamom and of course ginger to warm you up when the weather cools down. The addition of ice cream and whipped cream is a definite must in my book too!

Anna A. said...

Helen - I love cardamom! Yes, I would put ice cream on these in an instant.

Esi said...

I'm so jealous you get a fall!! I want fall! We don't get fall here as you well know. I'm ready to bake again (and give the rewards to someone else)

Peter G @ Souvlaki For The Soul said...

Nice one Anna...I love "spicy" flavours such as ginger, cinnamon, cardamom etc...The sticky toffee sounds like the perfect partner for these! Yum!

Anna A. said...

Esi - Come visit, we have Fall until November and you have friends in the Pac NW!

Peter - Thanks... now I want to make some muffins with cardamom.

Foodjunkie said...

I am waiting for fall too, but it doesn't seem to ever come! It's really hot here again. Arghhh!

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