At CN's private laboratory, no ingredient is left unturned. This holds especially true when it comes to Camel Milk - a well misunderstood local dairy produce in the United Arab Emirates (UAE).
The chef's first encounter with a "camel" was back in 2010 - pan fried ala steak paired with a glass of Shiraz. And then it was followed a year after at the Emirates Palace with their famous Camelccino (a cappuccino spin made with camel milk) made more sensational with a dusting of 24K gold. Then in 2012 CN dealt even more closely with the camel having bought probably more than $ 1,000.00 worth of camel milk chocolates for the sheikhs.
And the story couldn't just end there!
CN is well inspired to tackle this local offering and take it to the next level.
First off, he came up with this very buttery and tender morning goodie aptly dubbed as Camel Milk Date Muffins.
There is more to camel milk than being the Emiratis' cow's milk alternate:
- Low in lactose
- Low in cholesterol
- Much higher vitamin C content
- Rich in iron
- High in protein
Owing to its more healthful nature compared to the bovine counterpart, CN developed this recipe with the addition of rolled oats to pack more goodness!
Tips for success:
- Start with butter at room temperature. For a healthier version, use butter substitutes rich in Omega-3.
- To prevent dates from sticking together, dredge the sliced pieces with a teaspoon of flour.
- Cream the butter and sugars with the orange zest for maximum flavor.
- For the cinnamon-sugar mix, it is best to use Demerara sugar for better crunch.
Camel Milk Date Muffins
Yield: 12 large muffins
115 grams Butter, unsalted
150 grams Sugar, light brown
50 grams Sugar, white, granulated
100 grams Eggs, large (2 pieces)
200 grams Flour, All Purpose, sifted
70 grams Rolled Oats, quick-cooking
3 grams Salt
7 grams Baking Powder
120 grams Camel Milk, mixed with the vinegar as quantified below
10 grams Vinegar
10 grams Orange Zest
140 grams Dates, dried, chopped
40 grams Pistachios, lightly roasted, chopped
25 grams Cinnamon-Sugar Mix*
*weigh up 25 grams of Demerara sugar and add about a teaspoon of cinnamon powder
- Preheat oven to 190 Celsius.
- Line 12 large-sized muffin moulds with baking paper cups or simply grease.
- On medium speed, cream the butter with both the sugars and orange zest until light and fluffy.
- Add in the eggs and continue beating on medium speed until just combined.
- Combine all the dry ingredients.
- On low speed, alternately add the dry ingredients with the vinegar-camel milk mixture into the creamed butter beginning and ending with the dry mix.
- Using a rubber spatula, fold in the nuts and dates.
- Portion out into the lined/greased muffin moulds.
- Sprinkle top with the cinnamon-sugar mix.
- Bake for about 15-20 minutes or until brown and done.