- 12
Ingredients
- 1 2/3 cups plain flour
- 1 T baking powder
- 1/2 t baking soda
- 2 T each caster sugar and brown sugar
- 60 g unsalted butter, melted, cooled
- 1 T grated orange zest
- 1 c buttermilk
- 1 egg, lightly beaten
- 1/2 c easy fig jam
- 2 fresh figs, sliced
- Icing sugar, to dust
- Fig Jam
- Makes 2 cups
- 1 kg ripe figs, trimmed, roughly chopped
- 500 g caster sugar
- 1 vanilla bean, split, seeds scraped
- 1 cinnamon quill
- Pared rind and juice of 1 lemon
Preparation
Step 1
Preheat the oven to 200 C. Line 12 holes in a muffin pan.
Sift flour, baking powder, baking soda, caster sugar, brown sugar and 1/2 tsp salt into a large bowl. In a separate bowl, combine the melted butter, orange zest, buttermilk and egg.
Add egg mixture to dry ingredients, then fold together until just combined. Spoon 2 T batter into the base of each muffin pan. Add 2 tsp fig jam to each, then top with the remaining batter. Top each muffin with a slice of fig.
Bake the muffins for 18-20 minutes until light golden brown and a skewer inserted in the centre comes out clean. Dust with icing sugar and serve.
For fig jam:
Place ingredients in a bowl, cover and stand overnight at room temperature. Transfer to a pan over low heat and stir to dissolve sugar. Bring to the boil, then cook over very low heat, stirring regularly, for 45 minutes or until thick and sticky. Mash figs with a fork or masher to break up a little. Remove vanilla pod, quill and rind, then cool slightly, and seal in sterilized jars. Store for up to 3 months.