John Myers
Hazelnut Fig Muffins
The perfect hazelnut fig muffins recipe with a picture and simple step-by-step instructions.
- 325 g Flour
- 100 g Coarse oatmeal or z. B. Fruit cereal
- 1 tbsp Baking powder
- 1 pinch Salt
- 50 g Melted butter
- 70 g Brown sugar
- 2 Pc. Eggs
- 1 tbsp Beet syrup
- 225 g Milk
- 60 g Hazelnuts
- 9 Pc. Dried figs
- Mix the flour, oatmeal, baking powder and salt. In another bowl, whisk together melted butter, eggs, sugar, beet syrup, and milk. Add the flour mixture to the egg mixture and mix together only briefly, just long enough for the ingredients to just mix.
- Toast the hazelnuts in a pan without fat until they start to smell. Roughly chop (can be quickly put in the freezer bag and hit with the meat tenderizer). Cut the figs into pieces and fold both lightly into the dough.
- Line a muffin tin with paper liners and spread the batter on top. Bake in a preheated oven at 190 degrees for approx. 22-25 minutes until golden yellow.
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