Rate

Comment

Save

Hazelnut Fig Muffins

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 cup superfine caster sugar; 1 cup milk; 2 eggs (beaten); 0.5 cup butter (melted); 1 cup chopped Figs; 0.5 cup whole Hazelnuts; 0.5 cup whole Hazelnuts

Average: 0 (0 votes)

(0 votes)

Rate recipe

304

calories

Calories

My cookbook

easy

Difficulty

35 min.

Preparation

Nutritions

1 muffin contains

Fat	16.15 g
Saturated Fat Acids	5.88 g
Protein	6.32 g
Roughage	1.56 g
Sugar added	8.38 g
Calorie	304

more nutritions

Our nutritional traffic light explained

Carbohydrates/g	34.57
Cholesterol/mg	51.55
Vitamin A/mg	102.1
Vitamin D/μg	0.6
Vitamin E/mg	2.79
Vitamin B₁/mg	0.28
Vitamin B₂/mg	0.22
Niacin/mg	3.01
Vitamin B₆/mg	0.1
Folate/μg	77.35
Pantothenic acid/mg	0.34
Biotin/μg	9.23
Vitamin B₁₂/μg	0.32
Vitamin C/mg	0.89
Potassium/mg	162.62
Calcium/mg	164.88
Magnesium/mg	27.79
Iron/mg	1.99
Iodine/μg	16.57
Zinc/mg	0.56

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 12 muffins

2 ¾ cups

self-rising flour (sifted)

1 teaspoon

Baking powder

2 teaspoons

ground cinnamon

1 pinch

salt

½ cup

superfine caster sugar

1 cup

milk

eggs (beaten)

½ cup

butter (melted)

1 cup

chopped Figs

½ cup

whole Hazelnuts

½ cup

whole Hazelnuts

print shopping list

Preparation

Preparation steps

Step 1/5

Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 12 hole muffin tin.

Step 2/5

Mix the flour, baking powder, cinnamon and salt together in a mixing bowl, then stir in the sugar.

Step 3/5

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.

Step 4/5

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.

Step 5/5

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.

show all preparation steps