Fig, Walnut & Spice Muffins
 
Makes 18 (or 17!)
Ingredients
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon fine sea salt
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • 1 cup dried figs, stems removed, chopped into raisin-size pieces (or a little bigger)
  • 1 cup walnuts, chopped
  • 6 tablespoons unsalted butter, melted
  • 1¼ cup firmly packed brown sugar
  • 1 cup plain Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 400°. If you have 2 (12-well) muffin pans, butter 18 of the muffin cups or line them with muffin papers. Otherwise, bake 12 muffins and, after the pan cools, prepare 6 of the cups again to bake the final 6 muffins.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, nutmeg, ginger, and cardamom. Stir in figs and walnuts.
  3. In a medium bowl, whisk together butter, brown sugar, yogurt, eggs, and vanilla extract. Add butter mixture to flour mixture, stirring until just combined. (Batter will be thick.) Fill prepared muffin cups approximately three-fourths full.
  4. Bake until a wooden pick inserted in centers comes out clean, 15 to 20 minutes. Turn muffins out onto a wire rack, and let cool.
Recipe by TeaTime Magazine at https://teatimemagazine.com/mysteries-and-morning-muffin-meditation-in-come-shell-or-high-water-by-molly-macrae/