Figgy Muffins

On that note, here’s another one. (Can you tell I am wanting to comfort eat as not been well…?!) These are scrumptious – an unusual use for one of my favourite fruits – the fig. I love figs simply fresh, or lightly warmed in the oven then drizzled with honey. But if you’ve got some that are a bit past their best, try this muffin mix:


Mix 60g ground almonds with 30g zylosweet sugar alternative. Add half a teaspoon of baking powder and a good dash each of cinnamon and ginger powder (or grated fresh if you have it). Then whizz 2/3 fresh or a handful of dried figs with the juice of an orange to get a smooth fig paste. Mix the whole lot together to get your almondy figgy mixture and then add in between 2-3 beaten eggs. I can’t be precise as it depends on how much liquid your fresh figs produce. You’re looking for a smooth batter that coats the back of a wooden spoon.


When ready, divide the mixture between muffin cases (or cupcake size ones for mini muffins) and bake in a low oven (about 190/375/Gas 5) for about 20-25 mins or until a skewer comes out clean. When done, let them cool, then add to lunch boxes or pop in a tin for afternoon treats.

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