We’re back after a heavenly family break and it feels wonderful to be back in the kitchen.
Over the holidays we found time to relax, visit the beach, play at the park, visit the museum and art gallery, nibble away on picnics that stretched long into the afternoon and soak in plenty of the gorgeous summertime sun.
We also managed to squeeze in a little fruit picking.
Perched by the trunk of a very old and unbelievably beautiful fig tree Miss G. was mezmerised and amazed as she watched Daddy climb branches in order to pluck the precious, just ripe delicacies from their home.
Grace adores figs so she could barely contain her excitement as Dad climbed down the tree carrying a basket full of fresh, fragrant and perfectly ripe figs.
Thanks to Daddy’s efforts Grace made herself comfortable, nestled into the grass and nibbled away on the lusciously sweet and delicate summertime fruit for the rest of the afternoon.
However, despite her (and daddy’s) very best efforts we did manage to return home with a week or two supply of glorious figs.
With the figs nestled in the refrigerator they inspired endless nibbles.
We whipped up fig smoothies for breakfast, wrapped them in prosciutto and enjoyed alongside our usual antipasto treats, we also put together the most gorgeous rocket salad spiked with fresh figs, ribbons of parmesan, roasted flaked almonds and a good drizzle of extra virgin olive oil and balsamic vinegar for supper one evening.
The fig supply seemed to be never ending.
As the days passed and knowing how delicate these little babies are I was keen to get cooking to use up the last of our harvest. After a little thought and craving something sweet I came up with these super simple, yet unbelievably delicious fig and coconut muffins.
The combination is gorgeous. The plump pieces of sweet fig strewn throughout the batter work perfectly with the scent and flavour of coconut and teeny tiny hint of cinnamon. And each fig gently pressed into the top of the muffins caramelise beautifully in the oven, intensifying their sweetness and flavour gorgeously.
Retrieving these glorious celebrations of fig from the oven I was so pleased not one fig went to waste.
To create this lovely little batch of fig and coconut spiked wholesome muffins simply…
Preheat oven to 180 degrees celsius (350F).
Begin by placing the wholemeal plain flour, baking powder, coconut, cinnamon and brown sugar into a large bowl.
Stir with a wooden spoon and create a well in the centre.
Place the yoghurt, oil, eggs, maple syrup and vanilla into a small bowl.
Whisk to combine.
Pour the wet ingredients into the well of the dry and mix until just combined.
Cut the figs into quarters.
Fold the figs through the batter.
Use a 1/4 measuring cup to ladle the batter into a 12 hole muffin tin lined with papers and top each muffin with a slice of fig. Pop into the oven and bake for 15-20 minutes or until cooked.
Allow to cool slightly before removing the muffins from the tin to cool completely on a wire rack. For a lovely little morning tea serve the warm fig and coconut spiked muffins alongside a few slices of fresh fig.
fig & coconut muffins
2 cups wholemeal flour
2 tsps baking powder
1 cup coconut
1 tsp cinnamon
1/4 cup brown sugar
1 cup vegetable oil
1 cup yoghurt
1 tsp vanilla
1/4 cup maple syrup
5 figs, quartered plus 2 figs to top each muffin
Preheat oven to 180 degrees celsius (350F). Place the flour, baking powder, coconut, cinnamon and brown sugar into a large bowl. Mix to combine and create a well in the centre. Place the oil, yoghurt, eggs, vanilla and maple syrup into a small bowl and whisk to combine. Pour the wet ingredients into the well of the dry and mix until just combined. Fold through the figs. Use a 1/4 measuring cup to ladle the batter into a 12 hole muffin tin lined with papers. Bake for 15-20 minutes or until a skewer inserted removes clean. Allow to cool slightly before removing from the tin to cool completely on a wire rack.
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