Fig muffins

By exdircomp

Ingredients

• 3 eggs
• 2 1/2 cups sugar
• 2 cups ripe fresh figs, chopped
• 3/4 cup vegetable oil
• 2 cups flour
• 2 tsp baking soda
• 3/4 tsp salt
• 1/2 tsp ground cinnamon
• 1 cup finely ground almonds
• 1/2 cup buttermilk

Preparation

Step 1

Preheat oven to 350 degrees.

Beat the eggs and sugar together in a stand mixer until the mixture is light. Add the figs and oil and beat until well incorporated.

Sift together the flour, baking soda, salt and cinnamon, then stir in the almond meal. Add the flour mixture to the wet ingredients alternately with the buttermilk; beat until well combined.

Spray a muffin tin with nonstick cooking spray - no need for paper liners. Fill the muffin cups three-quarters of the way to the top. Bake about 30 minutes, or until the tops are brown and a tester comes out clean. Let cool in the pan 2 minutes, then remove the muffins to a rack to cool.

If you prefer, the fig batter can be baked in loaf pans or a bundt pan as a cake - increase the baking time to 50-60 minutes