Fig & Orange Muffins

By Tonia Buxton


175g unsalted butter, softened 100g golden caster sugar

4 medium eggs, beaten

175g self raising flour

Zest & juice of 1 orange

1⁄2 tsp freshly ground black pepper

1⁄2 tsp ground cloves

1 tsp ground cinnamon

1⁄2 tsp turmeric

200g fresh figs, stalks discarded, chopped. Plus 1 whole fig for decoration.

100g walnut or pecan halves 70ml orange juice

2 tbsp honey



Pre-heat the oven to 180 ̊C/350 ̊F/Gas mark 4.

  1. Line 8 holes of a deep muffin tin with paper or silicon muffin cases.
  2. Using an electric whisk, beat the butter and sugar together in a large bowl until light and fluffy.
  3. Add the eggs a little at a time, with 1 tbsp of the flour after each one. Then fold in the remaining flour with the orange zest and spices until well mixed.
  4. Add the chopped figs and nuts and mix gently until they are evenly distributed.
  5. Spoon the muffin batter evenly into the muffin cases.
  6. Cut the remaining fig into thin wedges, and carefully

    place a wedge on top of each muffin

  7. Bake in the oven for 35-40 mins
  8. Meanwhile, warm the orange juice and honey

    together in a pan, the set aside until the muffins are golden and a skewer inserted in the centre comes out clean.

  9. Spoon the warm syrup over the muffins and leave to cool for 20 mins in the tin, before transferring to a wire rack to cool completely.

    Note – Replace figs with dried dates if you prefer.