Recipe Fresh Fig & Ricotta Muffins
Preheat oven to 180/160C fan forced. Line muffin tray with paper case.
Combine the flour, sugar, almond meal, baking powder & bicarb in a large bowl and make a well in the centre
Whisk the milk, oil, honey, eggs & rhind in a bowl. Add milk mixture, ricotta and finely chopped fresh figs to the well. Stir until just combined (don’t overmix). Divide mixture into muffin cases and optional top with sliced almond, fresh fig quarters & a drizzle of extra honey. Bake for 25 mins or until a skewer inserted comes out clean. Cool for 5 mins then transfer to wire rack to cool completely.