fig and ricotta almond muffins

  • 300g dried figs, finely chopped
  • ¼ cup (90g) honey, plus extra to serve 
  • 1 tablespoon boiling water 
  •  3 cups (360g) almond meal 
  • ½ teaspoon bicarbonate of soda 
  • 1½ teaspoons baking powder 
  • 1 teaspoon ground cinnamon 
  • 2 cups (480g) fresh ricotta 
  • 4 eggs, lightly whisked 
  • ½ cup (125ml) milk 
  • ½ cup (125ml) light olive oil 
  • 3 fresh figs, quartered
  1. Preheat oven to 180°C. Place the dried fig, honey and boiling water in a bowl and set aside for 10 minutes. 
  2. Place the almond meal, bicarbonate of soda, baking powder and cinnamon in a large bowl. Add the fig mixture, ricotta, eggs, milk and oil and mix until just combined. 
  3. Divide the mixture between a 12 x ½-cup-capacity (125ml) muffin tin lined with paper cases. Press the fresh fig into the top of each muffin and cook for 25–30 minutes or until cooked when tested with a skewer. Drizzle with extra honey to serve. Makes 12.
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