Wednesday, 16 March 2011

Fig and Walnut Muffins

Fresh Fig and Walnut Muffins

My first introduction to muffins was in the 1980's when the 30 Day Muffin recipe was the rage. This recipe lets you make a batter which you can keep in the fridge for up to 30 days, baking fresh batches as needed.

There was a sigh of relief when those 30 days were finally finished. They certainly were not my favourite, while I know bran is very good for you - I have never been excited by the dry texture.

For a long time I always considered muffins as health food, which is not really true, but all that bran put it in the rice-cake family for me. This was until a local coffee shop franchise Mugg and Bean introduced me to the mega muffin (lemon and poppy seed) - which was similar to the 30 day muffin, in that it either took 30 people or 30 days to eat - it was so big.

So began my love for the muffin, which tasted like cake -filled and flavoured with anything that took my fancy.  I make muffins more often than any other baked goodie, it's simple to make and the options are endless.

This brings me to my latest creation Fresh Fig and Walnut Muffin.


Fig and Walnut Muffins
Makes 12 Muffins

1½ Cups Self Raising Flour
½ Cup Plain Flour
½ Cup Light Brown Sugar
1 Egg
1 Cup Milk or Buttermilk or Plain Yoghurt
¾ Light Vegetable Oil
1 Cup Chopped Figs (Lightly packed)
½ Cup Walnuts
Extra Light Brown Sugar for Sprinkling (optional)

Pre-heat the oven to 200ÂșC.
Grease and or line with muffin papers a muffin tin of 80ml capacity cups.
In one bowl sift together the flours and add all the dry ingredients.
In a second bowl mix together the wet ingredients, including the fruit.
Make a well in the centre of the flour bowl and gently combine the wet and dry.
Mix only until the flour is moistened - it will be a lumpy batter. DO NOT BEAT.
Divide the mixture equally between the 12 muffin cups.
Sprinkle a little extra brown sugar on each muffin (optional)
Bake for 20 -25 minutes until golden brown and cooked through.
Allow to cool and enjoy.

15 comments:

Dirk said...

Beautifull! Last week we made muffins with preserved figs and pecan nuts which was just as nice. I just love the nuts' texture in the muffins.

Kit said...

Sounds yummy! If only the birds would stop eating the figs from the trees before they get ripe, I'd be able to give these a go!

Cindy said...

Looks fab, wonder if you can freeze them?

Nina Timm said...

They must hav ebeen so moist and yummee, but I like the sugary crispy topping. Any left?

Marisa said...

These look great! I'm also a big fan of Mugg & Bean's lemon poppy seed ones. ;-)

Elle said...

Love muffins, too. Did you use dried figs or fresh ones? My hubby loves the dried ones but I like both:)Your muffins look gorgeous!

Engela said...

These sound sooo good. Do you think I can use frozen figs instead?

Rose&Thorn said...

@Elle - I used fresh figs. I don't like dried figs. I'm guessing you could use dried, perhaps if you soaked them a little before.

@Engela - I have never frozen figs. I have no idea if it will work. Worth a try to see. Just make sure they don't have too much extra water.

Anonymous said...

# Wrong oven temp?

I noticed that the oven temperature on the recipe reads 200 degrees?? I cooked mine at 400 degrees for 19 minutes. I didn't notice this until I passed this recipe along to my neighbor & she tried to cook hers at 200 and she said they turned out undercooked and sloppy. Was this just a typo error?

Anonymous said...

# OVEN TEMP?
Should the recipe read for the muffins to be cooked at 200 degrees? I did mine at 400 degrees & only noticed this after I passed the recipe along to my neighbor and she tried her batch at 200 and was very unhappy with the result----undercooked and wet! Was this just a typo error?

Anonymous said...

# OVEN TEMP?
Should the recipe read for the muffins to be cooked at 200 degrees? I did mine at 400 degrees & only noticed this after I passed the recipe along to my neighbor and she tried her batch at 200 and was very unhappy with the result----undercooked and wet! Was this just a typo error?

Rosemary Gough said...

Dear Anonymous Anonymous
# OVEN TEMP?
The oven temperature is in celsius. This will convert to 400F.
I have always baked my muffins at this temperature. Not sure why it wouldn't have worked for your friend.
I am sorry that it didn't work for her.

Rosemary Gough said...

Dear Anonymous Anonymous
# OVEN TEMP?
The oven temperature is in celsius. This will convert to 400F.
I have always baked my muffins at this temperature. Not sure why it wouldn't have worked for your friend.
I am sorry that it didn't work for her.

Rosemary Gough said...

Dear Anonymous Anonymous
# OVEN TEMP?
The oven temperature is in celsius. This will convert to 400F.
I have always baked my muffins at this temperature. Not sure why it wouldn't have worked for your friend.
I am sorry that it didn't work for her.

Rosemary Gough said...

Dear Anonymous Anonymous
# OVEN TEMP?
The oven temperature is in celsius. This will convert to 400F.
I have always baked my muffins at this temperature. Not sure why it wouldn't have worked for your friend.
I am sorry that it didn't work for her.

Jeremiah 17: 7-8

"Blessed is the man who trusts in the Lord, whose confidence is in Him. He will be like a tree planted by the water."

It is not your business to succeed, but to do what is right : when you have done so, the rest lies with God.
C.S. Lewis

Search This Blog

South African Food and Wine Blogger Directory

The South African Food and Wine Blogger Directory

Foodista

Followers

Labels