Fresh Fig, Cinnamon and Almond Muffins

There’s nothing more exciting than being able to come downstairs, turn your oven on and start baking with a variety of ingredients, especially  spices that release a sensational aroma and leave that feel of warmth in your home. Yep i’m talking about cinnamon, the oldest spice known and used in beverages, sweet and savoury cooking and baking. So on this note lets bring in fresh figs shall we, a member of the mulberry family these gorgeous plump and vibrant fruit vary in colour and texture dependent on the variety and mainly consumed dried. Fresh figs are a great source of dietary fibre and a great source of potassium which helps to control blood pressure. On my way up to our department at work I always pass our local fruit and veg stall, alongside some raspberries, blueberries and grapes my eyes set on these plump semi firm Morrocon figs. At first I thought of making some jam or chutney as majority of the times that’s what you’d make with fresh figs, but being a cake- a-holic, ideas started forming in my head and this is the combination that was firmly set.

 

Fresh Fig, Cinnamon and Almond Muffins 

Preparation time: 20 minutes
Baking time: 25 minutes

Ingredients:

230g Fresh semi firm figs -halved and chopped into medium size chunks and coated in 1 tbsp of flour
240g Butter at room temperature
230g Caster sugar
4 Large eggs at room temperature
200g Self Raising flour
50g Ground Almonds
1 Tsp ground cinnamon
2 Tsp baking powder

For garnish

4 fresh figs sliced thinly
2-3 Tbsp of flaked Almonds

Method:

1. Pre heat oven to 180 degree C or 160 for fan assisted, line your muffin trays with cases.
2. In your bowl or stand mixer cream butter and sugar until creamy, add eggs one by one beating the mixture after each addition.
3. Gently fold in the flour, ground almonds, cinnamon and baking powder until all incorporated. Stir in the coated figs.
4. Scoop batter into each muffin case filling it 2/3, garnish the top with slice of fig and flaked almonds.
5. Bake in the oven for 25 minutes
6. Once baked remove from the tins and transfer onto wire racks to cool completely.