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.
- Line 8 holes of a deep muffin tin with paper or silicon muffin cases.
- Using an electric whisk, beat the butter and sugar together in a large bowl until light and fluffy.
- 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.
- Add the chopped figs and nuts and mix gently until they are evenly distributed.
- Spoon the muffin batter evenly into the muffin cases.
- Cut the remaining fig into thin wedges, and carefully
place a wedge on top of each muffin
- Bake in the oven for 35-40 mins
- 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.
- 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.