Not being a huge fan of the muffin variety of baked goods, it takes some pretty damn good muff to win me over. These Fig, Walnut & Dark Chocolate Muffins are packed full of all the good stuff – dried figs and walnuts, wholemeal spelt, dark chocolate chips. The result is a rich and flavourful muffin, slightly crispy round the edges, nutty, sweet but not saccharine and even pretty healthy.
Paris-based Jelena Bando‘s strange and wonderful ‘chat domestique’ has cast a feline spell on our Fig, Walnut & Dark Chocolate Muffins.
Fig, Walnut, Dark Chocolate Wholemeal Muffins
- 1 cup almond meal or plain flour
- 1 cup whole wheat spelt flour
- 2 teaspoon baking powder
- 1/2 teaspon baking soda
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1 2/3 cups (250g) figs, finely chopped
- 1 cup walnuts, chopped
- 2/3 cup dark choc bits
- 1/2 rice bran oil
- 1 1/4 cups buttermilk
- 2 eggs
- 2 teaspoons vanilla essence
Preheat oven to 180*C. Grease and line a 14-hole muffin tray.
Combine almond meal, flour, baking powder, soda, brown sugar and cinnamon in a large mixing bowl and mix wel.. Mix in figs, walnuts and chocolate.
In a separate bowl, whisk together the oil, buttermilk, eggs and vanilla essence.
Make a well in the dry mixture. Add the wet mixture and stir gently until just combined.
Divide mixture into muffin tray. Bake for 20-25 minutes.