Fig, honey and ricotta muffins

Готовим Desserts Fig, honey and ricotta muffins

For a delicious low calorie snack you can't go past these sticky fig, honey and ricotta muffins.

Lables: Lower gi Fish free Shellfish free Soy free
  1. Preheat oven to 180C/160C fan forced. Line twelve 80ml (1⁄3 cup) muffin pans with paper cases. Finely chop 2 figs. Set aside. Cut remaining figs into quarters. Reserve.
  2. Combine the flour, sugar, almond meal, baking powder and bicarb in a large bowl. Make a well in the centre.
  3. Whisk buttermilk, oil, honey, eggs and rind in a jug. Add buttermilk mixture, ricotta and finely chopped fig to the well. Stir until just combined (do not overmix). Divide among prepared pans. Top with almonds and fig quarters. Drizzle with extra honey. Bake for 25 minutes or until a skewer inserted comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.

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5 fresh figs
235g wholemeal spelt flour
50g coconut sugar
30g almond meal
2 tsp gluten-free baking powder
1/2 teaspoon bicarbonate of soda
125ml buttermilk
80ml light extra virgin olive oil
80ml honey, plus 1 tbs, extra
2 eggs
1 teaspoon finely grated orange rind
120g fresh ricotta, crumbled
25g natural sliced almonds

Adv

signature
Preparation time
20
Cooking time
25
Difficulty
Medium
Serves
people
Method
Baking
Category
Desserts
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