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| Recipe Archive > Cakes & Biscuits > |
Fresh Raspberry & Fig Muffins
(Makes 8 large muffins)
Purple coloured figs with their luscious red flesh and fresh raspberries nestle in this delicious muffin batter which puffs up around them in a golden dome as it bakes.
Check out fresh or dried blueberries with sour cherries, or later in the year, plums with walnuts, blackberries with apple, or pears with cinnamon which can be added to the basic muffin mix instead of raspberries and figs. Warm and freshly baked, these muffins are heavenly, just add bottomless cups of caffe latte and a few good friends and munch away.
Equipment & Ingredients
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You will require a muffin tin and 8 paper muffin cases set inside the tin, or use large muffin paper cases ( use two cases for each muffin because the mixture is quite heavy ) set onto a metal baking sheet. |
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140g/5oz fresh raspberries |
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1 rounded tbls Whitworths caster sugar |
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2 rounded tsps baking powder |
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140g/5oz Whitworths white or golden caster sugar |
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1 large free range egg beaten |
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284ml carton of cultured buttermilk |
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Zest of ½ small orange, finely grated |
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Method
First lay the raspberries out in a single layer over a large plate and sprinkle with 1 tbls sugar. Slice the figs into 2.5cm/ 1in pieces and set aside with the raspberries.
Sift the dry ingredients into a large mixing bowl and mix in the sugar. Slowly melt the butter and remove it from the heat. Leave to cool slightly before mixing it with the egg, buttermilk and citrus zest. Pour the buttermilk mixture over the centre of the dry ingredients and fold in gently until just blended. Do not overwork the mixture. Sprinkle the fruit over the surface and turn them lightly once or twice in the muffin mixture. I like to leave some of the fruit peeping out of the mixture as it bakes, so reserve some of the fruit to lightly press into the surface of the mixture as you spoon it into the paper cases. Do not fill the paper cases right up to the top.
Bake in a preheated oven at 180°C / 350°F / gas mark 4, for 25 minutes. Remove from the oven and turn them out onto a cake rack when they are cool enough to handle.
Tip
Before adding fresh berries or more tart-tasting fruits to a cake mixture I always sprinkle them with caster sugar as I have done here in the recipe. This adds a pleasant sweetness to the fruit without making them over sweet and allows the flavours of the fruit and cake mixture to blend more harmoniously as it bakes.
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