Name: Hazelnut fig muffins
Total time: 35 min
Yield: 12
Cuisine: American, North America
Ingredients: 2.75 cups self-rising flour sifted; 1 teaspoon Baking powder; 2 teaspoons ground cinnamon; 1 pinch salt; 0.5 cups superfine caster sugar; 1 cup milk; 2 eggs beaten; 0.5 cups butter melted; 1 cup chopped Figs; 0.5 cups whole Hazelnuts; 0.5 cups whole Hazelnuts

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Calories:	304 kcal
Difficulty:	easy
Preparation:	35 min
Ready in:	35 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	304 kcal	(15%)
Protein	6 g	(12%)
Fat	16 g	(20%)
Carbohydrates	35 g	(13%)
Added Sugar	8 g	(9%)
Roughage	2 g	(7%)
Vitamin A	102.1 µg	(13%)
Vitamin D	0.6 µg	(12%)
Vitamin E	2.79 mg	(23%)
Vitamin B1	0.28 mg	(25%)
Vitamin B2	0.22 mg	(16%)
Niacin	3.01 mg	(19%)
Vitamin B6	0.1 mg	(7%)
Folate	77.35 µg	(39%)
Pantothenic Acid	0.34 mg	(6%)
Biotin	9.23 µg	(18%)
Vitamin B12	0.32 µg	(13%)
Vitamin C	0.89 mg	(1%)
Potassium	162.62 mg	(8%)
Calcium	164.88 mg	(21%)
Magnesium	27.79 mg	(7%)
Iron	1.99 mg	(14%)
Iodine	16.57 µg	(11%)
Zinc	0.56 mg	(6%)
Saturates	6 g
Cholesterol	51.55 mg

Recipe author: 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

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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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