Spiced ginger, date and pecan muffins with streusel topping

• For the muffins ↔ Replace
• 160 g | 5.6oz self-raising flour ↔ Replace
• 150 g | 5.3oz soft light brown sugar ↔ Replace
• 100 g | 3.5oz cold unsalted butter (cubed) ↔ Replace
• 50 g | 1.5oz rolled oats ↔ Replace
• 100 ml | 3.4fl oz milk ↔ Replace
• 2 large eggs ↔ Replace
• 1 tbsp vegetable oil ↔ Replace
• 1 tsp mixed spice ↔ Replace
• 1/2 tsp ground ginger ↔ Replace
• 1/2 tsp ground cinnamon ↔ Replace
• 1/4 tsp salt ↔ Replace
• 100 g | 3.5oz pecans (roughly chopped) ↔ Replace
• 100 g | 3.5oz pitted dates (finely diced) ↔ Replace
• 3 pieces stem ginger (finely diced) ↔ Replace
• a little caramel to drizzle (optional) ↔ Replace
• <br> ↔ Replace
• Streusel topping ↔ Replace
• 90 g | 3.2oz plain flour ↔ Replace
• 85 g | 3oz cold unsalted butter ↔ Replace
• 60 g | 2 oz brown sugar ↔ Replace
• 1 tbsp granulated sugar ↔ Replace
• 1 tsp mixed spice ↔ Replace
• 1/4 tsp salt ↔ Replace
• a little Demerara sugar to sprinkle (optional) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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