Apple Fig and Poppyseed Muffins
Apple, Fig and Poppyseed Muffins for the weekend:
Sometimes, I just throw whatever is on hand when I get a craving to bake something. Sometimes, I prepare the ingredients over a few days and finally get compelled to use them in something. This morning, it was the second situation. I'd finely chopped up some figs a couple of days ago. Yesterday I brewed some strong fruit infusion (Twinings Strawberry and Raspberry), chopped up an apple and soaked the chopped apple and figs overnight in the tea.
This morning, it was time to put them to use. I recently bought this lovely little book called the Muffin Bible. I'd already flipped through the book the very night I'd bought it. Needless to say right? The recipe I've adapted from is the Almond-poppyseed muffins.
Apple, fig and poppyseed muffins
Makes 1 dozen
- Soak the finely chopped figs and apple in the tea. Cover and keep for a couple of hours or overnight.
- Preheat oven at 200 C. Line a 12 muffin pan with paper liners or oil them well.
- In a large bowl, beat the yogurt (or egg) along with sugar and salt well.
- Whisk the oil into this. Add the milk and mix in the poppy seeds.
- Sieve the flours with the baking powder and soda a couple of times.
- Mix the dry ingredients into the wet ingredients until just incorporated. Do not over-mix or beat this.
- Add the soaked fruits and the half cup of tea that will remain behind.
- Spoon the batter into the liners until 3/4th filled.
- Bake at 200 C for 20-25 minutes. Test with a knitting needle / spaghetti if the centers are done. If not bake for 3-4 minutes and check again.
- Remove the muffins and eat warm.
- Some ovens can accommodate not more than 9 muffin tin. In that case bake 9 muffins and once done, bake remaining 3 in a second batch or bake a small cake in a small tart tin or so.
- I have soaked the fruit in flavoured tea for added flavour. You may choose to omit the soaking stage, add the chopped fig and apple as it is, but use 1 cup milk instead.
- You can also soak the fruit in 1/4 cup rum + 3/4 cup warm water if you prefer a fruit-cake like taste.