Why so many muffins you ask?
I bake fresh muffins pretty much every week for my children. It makes me feel good to know that they are getting some homespun goodness in their lunchboxes and it's a treat for them (they have never had cookies, cakes or otherwise in their lunches. So this is their 'goodie').
I try to vary the muffins each week, keeping things fun and introducing them to new textures, tastes and nutritive foods.
Fig Muffins with fresh Apple and Oat-Spelt Flour
- 1 cup spelt flour
- 1 cup whole grain oatmeal + 1 Tbsp for topping
- 1 tsp baking powder
- 1 tsp baking soda
- 1/3 cup demerara sugar
- 2 apples, peeled and chopped
- 5 fresh figs, peeled and chopped (reserving small wedges for topping)
- 1 egg
- 1/4 cup olive oil
- 1/4 cup dilute orange juice (not from concentrate)
Preheat oven to 400 F.
In a large size bowl, combine spelt flour, 1 cup oatmeal, baking powder, baking soda and sugar. Add in chopped apples and fig, mixing gently to combine taking care not to mash fruit.
In a separate smaller bowl, whisk together egg, olive oil and orange juice.
Add wet ingredients to dry mixing only until combined.
Bake for 14-18 minutes or until muffins are firm to the touch.