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.
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Cooling time 5 minutes mins
Total Time 27 minutes mins
- 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
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.