Date, Nut and Oat MannaBrew Muffins

1. Preheat the oven to 170°C and grease muffin tins with non-stick cooking spray.  
2. Heat the milk and MannaBrew Superfood Espresso powder in a saucepan until warm. Allow to infuse for 15 minutes and strain. 
3. Add the oats to the milk mixture and allow to soak. 
4. In a large bowl, sieve the cake flour, MannaBrew Organic Mesquite Flour, baking powder, bicarbonate of soda, salt, cinnamon, ginger, and nutmeg. Add the pecan nuts and dates and stir to combine.  
5. In a separate bowl, combine the egg, brown sugar and treacle sugar. Whisk until light and fluffy, 3-4 minutes. Add the oil gradually while continuously whisking.  
6. Fold in the milk and oat mixture.  
7. Fold in the flour mixture. 
8. Fill the muffin tray with the muffin batter and add a light sprinkling of raw oats on top.  
9. Bake for 15 minutes and transfer to a wire rack to cool. 

TIP: Spoon a dollop of tinned caramel into the centre of each muffin before baking to create a hidden centre.