Fig Walnut Muffins and a video

Cook 30 min·12 muffins·VEGAN·265 kcal

Vegan fig walnut muffins topped with fig slices, served with fresh figs and flowers

Ingredients

6-8 fresh figs (depending on the size)
1 lime
70 gr (2.5 oz.) walnuts
150 gr (5.3 oz.) raw cane or coconut blossom sugar
100 ml (1/2 cup) sparkling water
100 ml (1/2 cup) plant based milk
100 gr (3.5 oz.) vegan butter
300 gr (10.5 oz.) flour
2 tsp baking soda
1 tsp baking powder
pinch of salt

Instructions

1.Cut 4 of the figs in pieces (if you have small ones, you can use more). Chop the nuts roughly, set both aside.
2.Add the sugar to mixing bowl, add the zest and juice of half a lime, vegan butter (cut in pieces) and mix. Add the milk, water, flour, salt, baking soda and powder and mix well until well combined. Add the figs and walnuts and spoon them under.
3.Preheat the oven to 180 degree (356°F).
4.Line a muffin pan with papers and add the batter - it’s enough for 12 muffins.
5.Cut the rest of the figs in slices and add 1 slice on each muffin.
6.Bake for 25-30 minutes.

Notes

Tip from my kitchen: kept in an airtight tin the muffins stay moist for 2 to 3 days at room temperature and they freeze beautifully too. You can swap the figs for apples, pears or plums – the recipe is wonderfully adaptable. Dust with powdered sugar only just before serving so it stays nice and visible.

Nutrition per serving: 265 kcal

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook