Fig & Orange Muffins

Makes 8
Total Time
1 Hour 15 Minutes
175g of unsalted butter, softened
100g of golden caster sugar
4 medium eggs, beaten
175g of self-raising flour
Zest and juice of 1 orange
1⁄2 tsp of freshly ground black pepper
1⁄2 tsp of ground cloves
1 tsp of ground cinnamon
1⁄2 tsp of ground turmeric
1⁄2 tsp of ground mastic
200g of fresh figs, stalks discarded, chopped, plus 1 whole fig for decoration (use fresh or dried if out of season)
100g of walnut or pecan halves (optional)
70ml of orange juice
2 tbsp of honey
Step 1

Preheat the oven to 180°C. Line 8 holes of a deep muffin tin with paper or silicon muffin cases.

Step 2

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.

Step 3

Add the chopped figs and nuts (if using) and mix gently until they are evenly distributed.

Step 4

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.

Step 5

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.

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