1 1/2 cups water
In small sauce pan add the chopped dates and water. Bring to a boil and simmer over low heat for a couple of minutes. Let stand while preparing the rest of the batter. Cream butter, brown sugar and vanilla together. Then beat in eggs one at a time, beating well after each addition. Add the molasses and corn syrup. Sift the flour and baking powder together. Then add a third of this mixture at a time to the creamed mixture. Puree the date mixture and add the 1 tsp. of baking soda. Stir this hot mix into the batter and blend until smooth. Pour into greased and floured muffin tins and bake at 350 degrees 18-20 minutes or until the center is just firm. Serve with warm toffee sauce. These also freeze well.