Directions

1. Preheat the oven to 375 degrees. Line a muffin tray with paper liners. 

2. Soak jujube dates in hot water for 10 minutes and remove the core. Peel and grate fresh ginger. Blend the dates with brown sugar in a blender, and fold in ginger. 

3. In a mixer, whip eggs, sugar, honey, lemon juice until soft peaks form.

4. Fold in the jujube date ginger paste until well combined. 

5. Sift in both flour, salt, baking soda, and baking powder. Mix until well combined.

6. Add oil and chopped walnuts. Mix well and pour batter into a muffin tray. Bake for around 15-20 minutes. Serve topped with sesame seeds.