Apple, Brazil Nut and Fig Muffins
|Plain flour||8 Ounce (250 Gram)|
|Baking powder||1 1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Brazil nuts||2 Ounce, chopped (50 Gram)|
|Granulated sugar||6 Ounce (175 Gram)|
|Egg||1 , lightly beaten|
|Buttermilk||1⁄2 Pint (300 Milliliter)|
|Unsalted butter||2 Ounce, melted (50 Gram)|
|Apple||1 , peeled, cored and diced|
|Dried figs||3 Ounce, chopped (75 Gram)|
1. Sift the flour, baking powder and cinnamon into a bowl and stir in the Brazil nuts and sugar. Beat together the egg, buttermilk and melted butter until blended and stir into the dry ingredients to make a smooth batter.
2. Put 8 paper cases on a baking sheet or in a muffin tray. Fold in the apple and figs and spoon the mixture into the paper cases. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 30-35 minutes until risen and golden. Leave to cool on a wire rack and serve the muffins warm.