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Fig and ginger muffins with butterscotch sauce
Fig and ginger muffins with butterscotch sauce
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Indulgent sticky toffee muffins with tender figs and zesty ginger.
Ingredients:
  • Melted butter, to grease
  • 1 x 250g pkt Soft & Juicy Figs, finely chopped
  • 125ml (1/2 cup) water
  • 2 tsp finely grated fresh ginger
  • 2.50 gm bicarbonate of soda
  • 300g (2 cups) self-raising flour
  • 155g (3/4 cup, firmly packed) brown sugar
  • 125ml (1/2 cup) olive oil
  • 2 eggs, lightly whisked
  • 80g butter
  • 125ml (1/2 cup) thickened cream
  • 100g (1/2 cup, firmly packed) brown sugar
  • 26.80 gm golden syrup
Instructions:
  • Preheat the oven to 180°C. Brush twelve mini muffin pans (40ml or 2 tablespoons capacity each) with melted butter for greasing.
  • In a medium saucepan over medium heat, combine the fig and water and bring to a boil. Remove from heat and stir in the ginger and bicarbonate of soda. Let it sit for 10 minutes to cool.
  • In a bowl, combine the flour and sugar with the fig mixture, oil, and egg.
  • Divide the mixture evenly among the pans and bake for 12-15 minutes until a skewer comes out clean. Let them cool on a wire rack. Repeat with the rest of the mixture, greasing the pans with melted butter between batches.
  • In a medium saucepan over medium heat, melt together butter, cream, sugar, and golden syrup, stirring continuously until smooth and blended, about 2-3 minutes.
  • Arrange the muffins beautifully on a platter and generously drizzle the sauce over them before serving.

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