|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 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 200ºC.
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.