FRESH FIG MUFFINS

YOU NEED

• 2 1/2 cups of flour
• 2 1/2 tsp baking powder
• 1 tbsp cinnamon
• 2 cups of chopped figs
• 3 eggs
• 1 cup oil
• 1tsp vanilla essence
• 1 1/2 cup sugar
• 1 cup yogurt
• slices of figs for decoration
• cinnamon and sugar mixture for sprinkling.

1) Sift flour with baking powder and cinnamon. Mix chopped figs with flour.

2) In a separate bowl, whisk eggs, add oil, sugar, yogurt and vanilla and whisk well.

3) Pour the wet mixture into the flour little at a time.

4) Place the muffin mixture into muffin cases and decorate with fig slices. Sprinkle with sugar and cinnamon mixture and bake at preheated oven 180 C, for 25- 30 minutes or until golden brown.

5) Cool on a wire rack before serving.

EGGLESS MUFFINS

Hi all, this is my latest experiment of egg less muffins. My son's friend who is allergic to eggs, inspired me to make these muffins. They turned out very nice and you will never know the difference from ordinary muffins. Hope you like them. Below makes 12 muffins.

YOU NEED

• 2 cups of flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1-2 tsp cinnamon
• 4 tbsp coco powder
• 1 cup of nuts, dried fruit and chocolate drops mixture
• 1 cup sugar
• 5 -7 tbsp melted butter or oil ( I prefer to use less butter )
• 2 cups milk
• 2 tsp vanilla essence
• Brown sugar and sunflower seeds for sprinkling

1) Sieve the flour with baking powder, baking soda, cinnamon and coco powder. Add the nut and dried fruit mixture, mix.

2) In a separate bowl, whisk sugar, butter, milk and vanilla essence.

3) Pour the wet mixture slowly to the dry mixture and mix. Fold with a wooden spoon and drop 2 tbsp of the mixture to each muffin case.

4) Sprinkle the tops with brown sugar and sunflower seeds and bake at preheated oven 180 C, 160 fan setting for 20 minutes.

5) Cool them on wire rack before serving.