Fig, honey and ricotta muffins

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

Recipe «Fig, honey and ricotta muffins» presented in category Recipes / Desserts, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.