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| Difficulty: | easy |
| Preparation: | 35 min |
| Ready in: | 35 min |
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 304 | 15% |
| Protein | 6 g | 12% |
| Fat | 16 g | 20% |
| Added Sugar | 8 g | 9% |
| Carbohydrates | 35 g | 13% |
| Roughage | 2 g | - |
| Saturates | 6 g | - |
Recipe Development: EAT SMARTER
Ingredients
For muffins
| 2 ¾ cups | self-rising flour sifted |
| 1 teaspoon | Baking powder |
| 2 teaspoons | ground cinnamon |
| 1 pinch | salt |
| ½ cups | superfine caster sugar |
| 1 cup | milk |
| 2 | eggs beaten |
| ½ cups | butter melted |
| 1 cup | chopped Figs |
| ½ cups | whole Hazelnuts |
| ½ cups | whole Hazelnuts |
Directions
1 Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 12 hole muffin tin.
2 Mix the flour, baking powder, cinnamon and salt together in a mixing bowl, then stir in the sugar.
3 Mix the milk, eggs and melted butter in a large jug and pour into the dry ingredients. Stir until just combined. The mixutre will be lumpy.
4 Spoon the mixture into the tins to half fill them. Place the figs on top of the mixture and cover with more mixture. Sprinkle with chopped and whole hazelnuts.
5 Bake for 25-30 minutes until the muffins are risen and golden. Cool in the tin for a few minutes, then place on a wire rack to cool completely.
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