Recipe: Fresh fig and ricotta muffins

Recipe Fresh Fig & Ricotta Muffins

  • 5 fresh figs (ripe med-large)
  • 5 cups of quinoa flour (for added protein) or a great alternative is wholemeal spelt flour
  • ¼ cup coconut sugar
  • 2 tsp gluten free baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ cup milk (buttermilk or use almond as a non-dairy option)
  • 1/3 cup of a nut or seed extra virgin oil (eg; olive, macadamia)
  • 1/3 cup local honey
  • 1 dsp of finely grated fresh orange rhind (lemon will also work)
  • 2 eggs
  • 120g fresh ricotta

Method:

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.

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