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)
1/4 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.
Divide batter among 12 oiled muffin cups, topping each with oatmeal flakes and fig wedges as desired.
Bake for 14-18 minutes or until muffins are firm to the touch.