Sticky Toffee Muffins

I love Sticky Toffee Pudding and what could be better for breakfast than Sticky Toffee Muffins, covered in Caramel sauce. The muffins are very similar to a traditional sticky toffee pudding.
A couple of years back, I had one of Sticky Toffee pudding photos published in a British magazine - Cumbria Food & Drink Spring 2007. The Bankfield House, an Inn in the Cumbria region used my photo in an ad for their hotel.

Home Cookin Chapter: Recipes From Thibeault's Table

Sticky Toffee Muffins
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1 1/2 cups pitted dates, coarsely chopped
1/2 teaspoon baking soda
1/3 cup water, boiling hot
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 teaspoon salt
1/4 cup heavy cream

Caramel Sauce
1/2 cup White Sugar
1/2 cup brown sugar
1/2 cup heavy cream
1/2 cup butter
pinch of salt
1 teaspoon vanilla


Pour boiling water over dates. Add baking soda. Stir and leave to cool.

Heat oven to 350°.

Cream butter and sguars until pale. Beat in eggs one at a time. Combined flour, salt, and baking powder. Mix into batter, add date mixture and cream. Do not over mix. Spoon into muffin tins that have been lines with paper liners. Bake for approximately 25 minutes.

While the muffins are baking, prepare the caramel sauce.

Add everything except the vanilla to a sauce pan. Bring to a boil and cook for about 5 minutes. Remove from the heat and add the vanilla.

To serve, drizzle caramel sauce over muffins while they are still warm.