Preheat oven to 180 deg celciuis. Place your silicone muffin form onto a metal tray.
Cut the dates into small pieces with a kitchen scissors.
Peel, core and quarter the apple, then cut into smaller pieces.
Melt the butter in a microwave safe 1 litre jug for 1 minute on high.
(800 watts) & set aside.
Sift the flour & baking powder into a large bowl. Stir in the sugar and coconut with a spoon.
Whisk the egg and sour cream into the cooled butter.
Using a spatula fold the fruit and wet ingredients through the flour mix until well combined.
Spoon the mixture into your muffin form, filling each one to the top. Bake for 25 minutes, or until golden brown and firm. Allow to stand for 3 minutes before turning out.
Serve drizzled with the light caramel sauce.
LIGHT CARAMEL SAUCE.
Combine the ingredients in a 1 litre microwave safe jug. Microwave for 4 minutes, uncovered, on medium high (650 watts), stirring regularly until the sauce lightly coats the back of a spoon. Serve warm.
Work quickly once the wet & dry ingredients are combined. The quicker the muffin is in the oven, the better the end result. Do not over mix, however this particular mixture is very thick (to produce a nice sticky muffin) and does need a thorough stirring to combine ingredients. Will keep well for 2 days stored in an airtight container.
I add a teaspoon of balsamic vinegar or balsamic glaze to the caramel sauce once cooked- it cuts through the sweetness.
For the sour cream I just add a teaspoon of vinegar to normal cream if I don't have sour cream.