Ingredients

190 ml cake flour (105g)
190 ml whole-wheat flour (105g)
375 ml digestive bran (45g)
20 ml baking powder
3 ml bicarbonate of soda
3 ml salt
300 ml pitted dates, roughly chopped (180g)
50 ml soft brown sugar
125 ml Clover Danone NutriDay Plain Low-fat Yoghurt
100 ml Clover Sour Cream
75 ml Clover Mooi River Salted Butter, melted (65g)
50 ml golden syrup
2 eggs

To serve:
Clover Mooi River Salted Butter.
Clover Mature Cheddar, grated

• Preheat oven to 200°C.
• Sift the flour, bran, baking powder, bicarbonate of soda and salt together. Add the dates and sugar and mix through.
• Beat the yoghurt, cream, butter, syrup and eggs together. Gradually add to the dry ingredients and lightly mix until moistened. Do not over mix, batter can still be lumpy. 
• Spoon into the greased hollows of a muffin pan. Bake for 20 – 25 minutes or until muffins spring back when lightly pressed with finger.
• Allow to cool slightly before turning out onto a wire rack. Serve warm or at room temperature with butter and cheese.

Makes 12 jumbo.

Variation:

• Replace the dates with 150 ml raisins.
• Add 60ml (40g) mixed peel to dry ingredients.
• Replace the yoghurt and sour cream with 225 ml Clover Danone NutriDay Vanilla Flavoured yoghurt, and serve with 250ml whipped Clover Fresh cream.