How to Bake Figs and Almond Muffins

It is always a pleasure to indulge oneself in yummy homemade bakery goods. Like in moist and flavorful muffins. And scientists say you’ll never gain weight on yummy food if you eat it in small portions, slowly and with gusto. They assure that this stimulates so-called “happiness zone” better than insipid food, leading to instant feeling of fullness. Try our muffin recipe with almond nuts, figs and raisins. We added two spoons of coffee-flavored liqueur for moister and more savory muffins.

Ingredients for Figs and Almond Muffins

• 1 cup flour (250 g)
• 3/4 cup cream (200 g)
• 3/4 cup sugar (200 g)
• 5 tablespoons butter
• 4-5 eggs
• 0.5 teaspoon salt
• 2 tablespoons liqueur
• 50 g almond nuts
• 30 g raisins
• 50 g figs
• 1/2 teaspoon baking soda
• 1 tablespoon vinegar

Cooking instructions

1. Separate the yolks from the whites. In a large bowl, whisk the yolks with the half of sugar until white. Add sieved flour, liqueur, and softened butter; combine everything.
2. Then beat the cream with another half of sugar. Mix with the dough.
3. Then beat the whites with salt until peaks form and combine with the dough carefully. Add raisins, crumbled almond, chopped figs, baking soda mixed with vinegar and mix everything quickly.
4. Coat muffin baking forms with butter and dust with breadcrumbs. Fill 2/3 of each form with the dough.
5. Transfer the forms into well pre-heated oven for about an hour. Bake at the temperature of 340-350 degrees (170-180 C). When muffins are evenly baked, turn the heat off and let the forms sit in the oven until muffins cool down completely. Cut and serve as a snack with coffee or tea.