Figs are now in season: this recipe celebrates this sweet tribute to summer.
makes 10 large muffins
60ml sunflower oil
120ml semi-skimmed milk
1 medium egg
1 x 5ml spoon orange oil or the finely grated zest of 1 orange
1 x 5ml spoon baking powder
100g vanilla sugar *
220g plain flour
250g fresh figs, hard tops removed and finely chopped
2 figs, hard top removed and finely sliced for decoration
Pre-heat the oven to 190ºC / 170ºC fan / gas mark 5.
Whisk the oil, milk, orange oil or zest and egg in a small mixing bowl.
Place the salt, baking powder, sugar and flour in a large mixing bowl and mix. Add the chopped figs and milk mixture and stir together quickly. The mixture will be slightly lumpy.
Place 10 large muffin cases in a muffin tray. Using 2 metal spoons, divide the muffin mixture between the cases. Artistically arrange slices of fresh fig on top of each muffin.
Bake for 20-25 minutes until golden and firm to touch. Remove from the muffin tray and cool on a rack.
These smell delicious and are best eaten warm, but if you do resist eating them all at once they will keep for a couple of days in an airtight container.
*Vanilla sugar – if you have a spare vanilla pod sitting in a tube, stick it in a large jar and top up with caster sugar. This gives an extra flavour layer to your baking. Simply top up the jar with sugar each time you use some.
Farm shops sell items like these at a competitive price and they are often 50% less than a supermarket