Today’s recipe is not quite as exciting as yesterdays but it still got the double thumbs up, so I am very happy. The muffins were remarkably light with a beautiful soft crumb and sticky top. I am sure this would work equally as well with preserved or dried figs, just as the tart would but I shall use the wonderful figs fresh on our tree for as long as I can.
Fresh Fig Yoghurt Muffins
500ml self-raising flour
10ml vanilla essence
250ml plain yoghurt
1egg lightly beaten
4-5 figs (250ml) peeled and roughly chopped
- Preheat the oven to 180°C.
- Mix all the ingredients in a bowl until just combined.
- Divide into 12 muffin tins lined with cupcake cases.
- Bake for 20 minutes.