Fresh fig and walnut muffin

Recipe from: 16 March 2011

Ingredients 9
Servings 2
Minutes 0 mins


Serving Change
  • cup
    self raising flour
  • ½
    plain flour
  • ½
    light brown sugar
  • 1
  • 1
    milk or buttermilk or plain yoghurtq
  • ¾
    light vegetable oil
  • 1
    chopped figs (lightly packed)
  • ½
  • extra light brown sugar for sprinkling (optional)


0 mins
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.

Reprinted with permission of Homemade Heaven.
To visit Homemade Heaven’s blog, click here.

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