Figs and almond muffins

It is sometimes a wonder that you have bookmarked something to try and have forgotten for months; then it comes back unexpectedly to you that you set out immediately to the task. This is one such muffin recipe. when I read it, I had written a comment on the page with a star to try and somehow never got to doing the same. the other day, my daughter was wanting to try her hand at it and she spotted this. She asked me how I had liked them, thinking I had tried them. When we realised it was going to be our first trial and that we happened to have all the ingredients/ substitutes on hand we set out to bake these.

They were thoroughly enjoyable with evening tea. The recipe does not call for eggs or dairy and can be ready in a jiffy.
The recipe I share is adapted from the book Best Ever Muffins Cupcakes & Other Treats.

Ingredients:

250 grams / generous 1&3/4 cups all purpose flour 
1 teaspoon baking soda
1/2 teaspoon salt
225 grams / 1 cup raw sugar ( I have used powdered jaggery)
80 grams / generous 1/2 cup  dry figs chopped 
120 grams /1 cup almonds chopped
200 ml  water
2 tablespoons sunflower oil (any cooking oil)
1 teaspoon almond essence
2 tablespoons slivered almonds to decorate
12 paper cups

Method:

Prepare the muffin pan by lining with paper cups.
Place the flour, baking soda and salt in a bowl. Whisk well to combine.
Add the jaggery and mix well.
Take the chopped figs, almonds and the sunflower oil in a separate bowl. Stir in the water and the essence.
Add the above fruit and nut mixture to the dry ingredients and gently stir to combine.
Do not over mix. It is alright to have the batter a little lumpy.
Pour the muffin batter into the paper cups filling until 2/3rds. Drop the slivered almonds on top.
Bake this in a pre-heated oven at 190 Degrees Centigrade for 25 minutes until risen and golden.


Remove from oven and cool on wire racks.
Serve as desired.