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Makes: 8 muffins
175g butter, softened
175g golden caster sugar
4 essential Waitrose Free Range Eggs, beaten
175g essential Waitrose Self-Raising Flour
Zest and juice of 1 orange
200g fresh figs, stalks discarded, chopped, plus 1 whole fig
2tbsp clear honey
1. Preheat the oven to 180ºC, gas mark 4. Line 8 holes of a deep muffin tin with Waitrose Cooks' Homebaking Tulip Wrap Muffin Cases. Place the butter in a large bowl with the sugar then, using an electric whisk, beat together until pale and fluffy.
2. Add the eggs a little at a time with a tablespoon of the flour after each addition, then fold in the remaining flour with the orange zest, until well mixed. Add the chopped figs and mix gently until they are evenly distributed.
3. Spoon the muffin mix into the muffin cases. Trim the remaining fig and cut into thin wedges, then carefully place a wedge onto the top of each muffin. Bake in the preheated oven for 35-40 minutes.
4. Meanwhile, warm the orange juice with the honey in a pan, then set aside until the muffins are golden and a skewer inserted in the centre comes out clean. Spoon the warm orange syrup over the muffins and leave to cool for 20 minutes in their tins before transferring to a cooling rack to cool completely.
Typical values per serving:
Per muffin. Suitable for vegetarians