Fig and Ricotta Muffins
Baking and styling by Charlotte Ree (@charlotteree), photography by Luisa Brimble (@louisabrimble).
360 g plain flour
3 teaspoons baking powder
100 g brown sugar
½ teaspoon bicarb soda
125 ml light olive oil
3 eggs, at room temperature
125 g Greek yoghurt
3 fresh figs, diced
1 tablespoon honey, plus extra to serve.
150 g ricotta
3 fresh figs, quartered
Icing sugar, to serve
to 170°C. Grease and line a
12 capacity muffin tin with baking paper.
Place the flour, baking powder, sugar and bicarb soda in a large mixing bowl. Add the olive oil, eggs, yoghurt, diced figs, honey and ricotta, and mix until just combined. Divide into your prepared tin, pressing a fresh fig quarter into the top of each muffin.
Bake for 25-30 minutes or until cooked when tested with a skewer. Drizzle with extra honey, or dust with icing sugar, to serve.
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