This is another recipe from the Muffins And Bakes :) another healthy and delicious muffin full of fig and almonds . I like the fact that it uses only 2 tablespoon of sunflower oil. You can make this for breakfast or for children parties or for cell group meeting. Easy to prepare and you can whip this up in just under 40 mins. I have KIV this for our next cell meeting . I can prepare this before I go for the cell meeting. Serving this freshly baked muffins and hot coffee would be great after the cell meeting :) Read on for the recipe......
don't you think the paper liners are beautiful... I love sunny color
and the cute lion faces around the liner cheers me up :p
I halved the recipe and I got six muffins...
just nice for our breakfast the next morning
gave Claire 2 muffins for breakfast...lucky lass :)
a keeper for sure.....
Fig And almond Muffins - Muffin And Bakes
2 tbsp sunflower oil
250/ 9oz plain flour
1 tsp bicarbonate of soda
1/2 tsp salt
225/8 oz raw sugar
85g / 3 dried figs - chopped
115g / 4 oz almonds, chopped
200ml / 7fl oz water
1 tsp almond essence
2 tbsp chopped almonds to decorate * I use almond slices
Oil a 12 cup muffin pan with sunflower oil, or line with 12 muffin paper cases. Sift the flour, bicarbonate of soda and salt into a mixing bowl. Add the raw sugar and stir together.
In a separate bowl, mix the figs, almonds and remaining sunflower oil together. Then stir in the water and almond essence. Add the fruit and nut mixture to the flour mixture and gently stir together. Do not overstir - it is fine for it to be a little lumpy.
Divide the muffin mixture evenly between the 12 cups in the muffin pan or the paper cases ( they should be about two-thirds full) then sprinkle over the remaining chopped almonds / slices to decorate. Transfer to a preheated oven, 190C/375F , and bake for 25 minutes or until risen and golden.
Remove the mufins from the oven and serve warm, or place them on a wire rack to cool.
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