Fig & Almond Muffins ~ Eggless & Dairy Free
These delightful eggless & dairy free muffins can be enjoyed for breakfast or as an anytime treat
Servings 12 muffins
Ingredients
- 250 grams plain flour * see notes
- 1 teaspoon soda bi carb baking soda
- 1/2 teaspoon salt
- 225 grams raw sugar unrefined/brown/demerara/soft brown
- 2 tablespoons sunflower or olive oil not extra virgin
- 85 grams dried figs chopped
- 115 grams almonds coarsely chopped
- 200 ml water
- 1 teaspoon almond essence
- 2 tablespoons chopped almonds to decorate
Instructions
- Line a 12 cup muffin tray with paper cases. Sift the flour, baking soda and salt into a large mixing bowl. Add the sugar and mix everything together.
- In another bowl mix the figs, almonds, oil, water and almond essence together. Add this mixture in two parts into the sifted flour until just mixed. Do not over mix the batter.
- Fill the muffin cases with the batter about two-thirds full and sprinkle with the chopped almonds.
- Preheat oven to 190 degrees C and bake for approximately 22-25 minutes or until golden.
- Remove from the oven and
Notes
1. You may replace part of the plain flour with whole wheat flour or any other flour of your choice.
2. Use melted butter in the place of oil if you don't want a dairy free version.
2. Use melted butter in the place of oil if you don't want a dairy free version.