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Fig, honey and ricotta muffins
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Indulge in these irresistible low-calorie fig, honey, and ricotta muffins.
Ingredients:
  • 5 fresh figs
  • 235g (1 1/2 cups) wholemeal spelt flour
  • 50g (1 ⁄4 cup) coconut sugar
  • 30g (1 ⁄4 cup) almond meal
  • 8.00 gm gluten-free baking powder
  • 1.25 gm bicarbonate of soda
  • 125ml (1 ⁄2 cup) buttermilk
  • 80ml (1 ⁄3 cup) light extra virgin olive oil
  • 80ml (1 ⁄3 cup) honey, plus 1 tbs, extra
  • 1 tsp finely grated orange rind
  • 120g fresh ricotta, crumbled
  • 25g (1 ⁄4 cup) natural sliced almonds
Instructions:
  • Preheat your oven to 180C (160C fan forced) and line twelve 80ml (1⁄3 cup) muffin pans with paper cases. Finely chop 2 figs and set aside. Cut the remaining figs into quarters and reserve them for later.
  • In a large bowl, mix together the flour, sugar, almond meal, baking powder, and bicarbonate of soda. Create a well in the center of the dry ingredients.
  • Combine buttermilk, oil, honey, eggs, and rind in a jug. Pour the buttermilk mixture into the dry ingredients along with ricotta and finely chopped fig. Gently stir to just combine (avoid overmixing). Divide the batter into prepared pans, top with almonds and fig quarters, and drizzle with extra honey. Bake for 25 minutes or until a skewer comes out clean. Let it cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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