Fig and walnut muffin

Ingredients

For 1 serving

• Figs1
• Whole wheat flour30 g
• Eggs0.5
• Reduced-fat milk25 ml
• Honey8 g
• Sunflower oil4 g
• Walnuts5 g
• Baking powder2 g

Contains: gluten, lactose, nuts, eggs,

In season: August – October

Method

1. Heat the oven to 180 °C (conventional) and put a paper case in a muffin tin.
2. Wash the fig, remove the stalk and cut it into roughly 1 cm dice; roughly chop the walnuts.
3. In a bowl beat the egg with the milk, honey and sunflower oil using a fork.
4. Fold in the wholemeal flour, baking powder, figs and walnuts only until the flour is moistened.
5. Spoon into the case and bake for 22 minutes, until the muffin is risen and golden and a skewer in the centre comes out dry.
6. Let it cool in the tin for 5 minutes before lifting it out.