Fig, coconut and date muffins
This fabulous recipe for Fig, coconut and date muffins is just wonderful. Healthy, not too much sugar and a well-rounded muffin treat. This recipe is from the lovely Mahrukh at CUE Haven, a must visit if you're north of Auckland and love looking after our planet.
Ingredients
- 2 cups plain flour
- 4 tsp baking powder
- ¼ tsp salt
- ¼ cup brown sugar
- 1 tsp cinnamon
- 2 tsp mixed spice
- ½ cup desiccated coconut
- ½ cup chopped dates
- 1 large egg
- ½ cup canola oil
- 1 tsp vanilla essence
- 1 cup butter milk or 1 cup milk mixed with ½ Tbsp white vinegar
- 1½ cups chopped figs
Topping
- ½ tsp mixed spice /cinnamon
- 1 tbsp raw sugar
- 1 tbsp rolled oats
Instructions
- Heat oven to 200°C or 180°C (fan-bake). Place rack just below middle of oven.
- Measure the dry ingredients into a large bowl and mix well.
- Mix well the egg, oil, vanilla, butter milk and chopped figs.
- Pour the liquid mixture into the dry mixture and fold gently, stirring no more than is absolutely necessary.
- Spoon mixture into 12 regular-size greased muffin.
- Mix all the ingredients for the topping and sprinkle topping on each muffin before baking.
- Bake for 10-12 minutes or until the centre springs back when lightly pressed.
- Leave in the muffin pan for 5 minutes and then transfer the muffins on to a cooling rack.
Tried this recipe?Let us know how it was!
Sounds divine! I have loads of frozen figs and wonder of I could use them in this recipe? Many thanks
Hi Christine,
You can but make sure to defrost them first otherwise you will end up with a wet mixture.