Me: I’ve got something for you to try
Hubby: Not another muffin I hope
Me: (Hurt look) I thought you love my muffins!
Hubby: Yes, I love them…but muffins again?!
Me: Yes. But this one’s really good…you’ll love…
And to think bakers and food bloggers have a ball all the time! I’m so full tasting sometimes, that I use my family as tasters for new recipes/experiments, which keep happening all the time. If not my hubby, then friends and nephews. There are as many hits as misses! I’d like to place this recipe somewhere in between.
If you mix up the batter carefully, you’ll be rewarded with soft, full-bodied muffins that have a lovely crunchy crust when right out of the oven, which is a wonderful thing in a muffin, considering there is just 2 tbsp fat divided between 12 of these! If you’re planning to serve it later, sprinkle a little extra sugar on top and bake in a preheated oven for 5-10 minutes, taking care not to burn/over-brown them.
So, if you remember, this month I’m blogging alphabetically as part of the Blogging Marathon organised by Valli each month. Today is Day 6, alphabet – F, dish – Fig & Walnut Muffins and the theme’s Baking (and that’s also the name of the book from which I’ve taken this recipe!)
Fig and Walnut Muffins -Low fat, Eggless
Sunflower oil – 2tbsp
APF/Maida – 250 gm (9 oz)
Baking soda – 1 tsp
Salt – ½ tsp
Raw sugar – 225 gm (I used organic brown sugar)
Dried figs (chopped) – 85 gm (3 oz)
Walnuts – 115 gm (4 oz or ½ cup)
Water – 200 ml
Almond extract – 1 tsp (I used Almond Essence)
Chopped walnuts – 2 tsp (to decorate). I topped the muffins with demerara sugar for a crunchy top
Line a 12-cup muffin tray with liners or oil them
Sift flour, baking soda and salt in a bowl. Add sugar and mix
In another bowl, mix figs and almonds. Add sunflower oil, water and almond extract
Add this fruit and nut wet mixture to the flour mixture and stir gently. Do not over mix. It is okay if batter if lumpy. Over mixing will cause your muffins to turn out chewy and hard
Preheat oven to 190 deg C (see Notes)
Divide batter equally among the 12 muffin cases (around 2/3 full)
Bake for 25 mins or until risen and golden
Remove from oven and serve warm or cool on a wire rack
Since my oven has 175 deg and 200 deg options, I baked at 175 deg C for 30 mins
I replaced the almonds in the original recipe with walnuts. You could you any other nut of your choice
This is post for Day 6 of the A-Z series Blogging Marathon for the month of Sept. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
Logo courtesy : Preeti