Preheat the oven to 180°C. Line 8 holes of a deep muffin tin with paper or silicon muffin cases.
Using an electric whisk, beat the butter and sugar together in a large bowl until pale and fluffy. Add the eggs a little at a time, with 1 tbsp of the flour after each one, then fold in the remaining flour with the orange zest and spices until well mixed.
Add the chopped figs and nuts (if using) and mix gently until they are evenly distributed.
Spoon the muffin batter evenly into the muffin cases. Cut the remaining fig into thin wedges, then carefully place a wedge on top of each muffin. Bake in the oven for 35–40 minutes.
Meanwhile, warm the orange juice and honey together in a pan, then set aside until the muffins are golden and a skewer inserted in the centre comes out clean. Spoon the warm syrup over the muffins and leave to cool for 20 minutes in the tin, before transferring them to a wire rack to cool completely.
Note: Replace the figs with dried dates if you prefer.
Recipe courtesy of The Secret of Spice, Tonia Buxton.
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