I was lucky enough to have an abundance of figs recently and decided to try out this combo for an afternoon tea option outside of the normal muffin offerings. This one didn’t disappoint and has just the right amount of sweetness without being too sickly! If you have too many figs - give this one a try!!
This recipe makes a full tray of standard size muffins - 12 in total or make mini muffins to get more!
375g Self Raising Flour
1 Tsp baking powder
225g castor sugar
1/2 Cup veggie oil
2 tsp vanilla paste
155 ml milk
8 figs ( stems removed and chopped/mashed )
100g shredded toasted coconut
2 Tbsp Dulce de Leche
Raw sugar to sprinkle prior to baking
You should use muffin liners for easier cooking - you can find them in most kitchen stores these days and as this mixture is quite thick, it allows you to fill them well for a plumper muffin!
Pre heat oven to 180°C
In a medium mixing bowl, add the wet Ingredients and mix well, then set aside
In a large mixing bowl, add the flour, baking powder and sugar, and combine well
Add the wet ingredients to the dry, then finish off by mixing well until combined - mixture will be quite thick and easy to scoop into muffin liners.
Arrange a muffin tray with the liners, and scoop mix evenly into each until tray is full.
Sprinkle the tops with the raw sugar and place tray in oven for about 25mins or until skewer comes out clean
Try not to eat them all at once
Substitute your choice of fruit into this mix - about 3 Cups worth will be what you need - endless possibilities
I would love to hear your feedback and see your pics of how you made this one!
Please tag me and share on your socials!
Happy Baking x