Saturday 11 January 2014

Fig and Orange Yoghurt Muffins

Figs and oranges are some of my favourite fruit... Having some figs left over after Christmas, when I saw this recipe I simply had to give it a go. And the muffins turned out so well that I took pictures and decided to add them to my blog.

A few experiments later I also found that the muffins work well with a blend of plain (all-purpose) flour and maize meal. So this recipe is published with two variants.

I hope you enjoy then as much as we did!

Fig and Orange Yoghurt Muffins

Serves: 12
Fig and Orange Yoghurt Muffins: Breakfast muffins flavoured with orange zest and orange yoghurt that contain chopped figs in the batter


240g (2 cups) plain flour (or half plain flour and half white maize meal)
1 tsp baking powder
1/2 tsp salt
100g (1/2 cup) butter, softened
200g (1 cup) sugar
2 eggs
75g (1 cup) dried figs, chopped into 3mm (1/6 in) pieces
finely-grated zest of 1 orange
240g (8 oz) orange-flavoured yoghurt


Sift together the flour, baking soda and salt into a large bowl.

In a separate bowl cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition.

Stir the fig pieces and the orange zest into the creamed mixture then mix in the yoghurt.

Add the liquid ingredients to the dry ingredients and stir until the flour mix is just moistened.

Spoon the resultant batter into the wells of a 12-cup muffin tin lined with paper cases. Transfer to an oven pre-heated to 200ºC (400ºF) and bake for about 16 minutes, or until the tops of the muffins are golden brown and a skewer inserted into the centre emerges cleanly.

Allow to cool in the muffin tins for 5 minutes then turn out onto a wire rack to cool further.

For many more muffin recipes for all types of occasions, please visit the Celtnet Muffin and Quickbread recipes pages.

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