Baking and styling by Charlotte Ree (@charlotteree), photography by Luisa Brimble (@louisabrimble).
360 g plain
100 g brown
125 ml light
3 eggs, at
125 g Greek
honey, plus extra 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.
There are no products matching the selection.
Find Charlotte Ree on Instagram: @charlotteree. If you try the recipe, please use hastags #bakewithmarimekko and #mybakeree, we'd love to see your creations! Photography by Luisa Brimble.