Quick and easy to bake, once cooled, these muffins can be frozen for up to 2 months and defrosted as needed.
Preheat oven to 190℃/375F.
Grease or place muffin cases in a 12-muffin pan.
Sift flour, ground cardamom, baking powder, sodium bicarbonate and salt into a large bowl.
In another bowl, whisk, egg, honey, grated orange, orange juice, milk, oil and vanilla.
Add the wet ingredients to the dry ingredients, (never the other way around for muffins) and mix carefully but quickly to combine the two (over-mixing develops too much gluten which equals tough muffins).
Sprinkle in the chopped dates and mix until just incorporated.
Fill the pan or muffin cases two-thirds full and bake for 20mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean.
Place the muffin pan on a rack and leave to cool for 5 minutes. Remove the muffins, serve warm or allow to cool completely before storing or freezing.
12 servings