Fig and almond muffins

Name: Fig and almond muffins
Ingredients: 175 g flour; 1 teaspoon baking powder; 15 ml lemon juice; 175 g softened butter; 175 g sugar; 175 g ground almonds; 1 tablespoon rose water; 3 large eggs; 1 medium lemon (grated zest); 6 medium figs (300 g); 30 g flaked almonds

Dessert - Fig and almond muffins by Luana F. - Recipia

Fig and almond muffins bake for 40 minutes, until the fruit and flaked almonds are golden brown. I found the idea on Good Food, and I choose ripe but still firm figs so I can score them without crushing them. Prep: 20 minutes. Cook: 40 minutes. Rest: 30 minutes. Total time: 90 minutes. Serves: 12. About 350 kcal and 6 g protein per serving.

Ingredients

175 g flour
1 teaspoon baking powder
15 ml lemon juice
175 g softened butter
175 g sugar
175 g ground almonds
1 tablespoon rose water
3 large eggs
1 medium lemon (grated zest)
6 medium figs (300 g)
30 g flaked almonds

Preparation

1. Preheat the oven to 180°C and place 12 paper cases in a muffin tin. Grate the lemon zest and squeeze 1 tablespoon of juice. 2. Stir the baking powder into the lemon juice. Put the flour, baking powder, softened butter, sugar, ground almonds, rose water, eggs and lemon zest in a bowl. Beat with an electric mixer until smooth. 3. Divide the batter between the cases, without filling them more than two-thirds full. Halve the figs, score each half into a fan and arrange them on the batter, pressing gently. Sprinkle with the flaked almonds. 4. Bake the muffins for 40 minutes, until golden brown. Remove them from the tin and leave to cool on a wire rack for 30 minutes.

Notes

Keep them in a sealed container in the fridge for up to 3 days. Orange zest can replace lemon zest; the muffins contain gluten, almonds, dairy and eggs. I serve them with tea and bake them shortly before dessert; the crumb reminds me of a simple fruit cake. Choose ripe but firm figs, as very soft ones will get crushed when scored. Large figs brown more quickly on the surface, so keep an eye on the colour before the end of the 40 minutes.