INGREDIENTS FOR 10 Muffins
174 g self-raising flour
175 g sugar
4 eggs
175 g softened butter at room temperature
a pinch of salt
the juice and zest of one orange
250 g fresh figs
2 tablespoons light honey
METHOD
– Preheat the oven to 190° and line a muffin tin with paper cases. Beat the butter and sugar in a mixer for about 3–4 minutes until the mixture is light and fluffy;
– add the eggs one at a time to the mixture, beating with the mixer on medium speed.
Before adding another egg, stir in about a couple of tablespoons of flour and mix it all together;
– once you’ve added the last egg, fold in the remaining flour using a spatula rather than the mixer. Now stir in the orange zest and the peeled, diced figs. Remember to set aside one of the figs, which you’ll cut into wedges and place on top of each muffin before baking;
– Bake for 30 minutes. Remove from the oven when the tops are nicely browned and a skewer inserted comes out clean
– Prepare the syrup to glaze the muffins. Place the honey and orange in a small saucepan over a low heat and bring to the boil until the volume has halved and it takes on a syrupy consistency;
– as soon as you’ve taken the muffins out of the oven, brush them with the syrup so that they become glossy and fragrant. Use all of the syrup.
After about half an hour, take the muffins out of the tin to let them cool.
Do give them a go at home – they’re absolutely brilliant😃
I used Asphodel honey, which is absolutely delicious
