Italian · Dessert
Fig and Walnut Muffins
A rustic Italian-leaning muffin studded with fresh fig and toasted walnut, built on a simple brown sugar batter and finished with a few extra slices of fig baked onto the top for a jammy, caramelised finish.
$1
12 minsPrep
21 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
309Calories
6.2gProtein
15gFat
38gCarbs
15.2gSugar
1.9gFiber
392mgSodium
73mgChol
6.2gSat Fat
164mgPotassium
52mgCalcium
2mgIron
0.2mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Herbal Tea with Honey
local
Moscato d'Asti
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 190°C (375°F) and line two holes of a 6-hole muffin tin with paper cases, filling the remaining four holes with water.
2
Whisk the all-purpose flour, baking powder and salt together in a bowl.
3
In a separate bowl, beat the egg with the brown sugar until pale, then stir in the melted butter, whole milk and vanilla extract.
4
Pour the wet mixture into the dry ingredients and fold gently until just combined; do not overmix.
5
Fold in the diced fresh fig and chopped walnut, keeping the batter lumpy.
6
Divide the batter evenly between the two lined muffin holes and top each with a few extra fig slices.
7
Bake for 20-22 minutes until a skewer inserted into the centre comes out clean and the tops spring back.
8
Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g All Purpose Flour
- 2g2g Baking Powder
- 22g22g Brown Sugar
- 27g27g Egg, beaten
- 20g20g Butter, melted
- 20g20g Whole Milk
- 35g35g Fig Fresh, diced
- 15g15g Walnut, chopped
- 3g3g Vanilla Extract
- 1g1g Salt
- 8g8g Fig Fresh, sliced, for topping, garnish, 1
