Fig, coconut and date muffins

One muffin broken into two halves, insides showing on blue tray
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.

Prep Time 10 minutes
Cook Time 12 minutes
Cooling time 5 minutes
Total Time 27 minutes
Course Dessert, Snack
Servings 12 muffins

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
  • 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.
Keyword kid friendly, vegetarian
Tried this recipe?Let us know how it was!

2 Comments

  1. Christine on 17/12/2022 at 8:55 am

    Sounds divine! I have loads of frozen figs and wonder of I could use them in this recipe? Many thanks

    • Rani on 02/02/2023 at 1:39 pm

      Hi Christine,

      You can but make sure to defrost them first otherwise you will end up with a wet mixture.

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