The nicest thing about families that understand you as a food blogger is when they share your passion for all things food. Whether it is buying props for my photography, ingredients for my cooking or letting me know about food related events that are happening in the city, my family always goes out of its way for me. The huge collection of props that I've amassed over the years is thanks to my hubby, brother and sis-in-law because they never miss an opportunity to generously buy stuff for me. Over the past few months, my brother has been travelling a lot and each time he returns it is like having Santa come over with a goodie bag full of exotic things for me :-) From beautiful knives, cheeseboards, bowls, cups, spoons and coasters to spices, dry fruits and chocolates I have been truly spoilt for choice!
During the last couple of months I was gifted a lot of dry fruits and after eating many of them I decided to put them to better use. Since baking is my passion I kept looking for recipes that would fruitfully (pun not intended!) mask the ingredients so that my kids would eat them. They aren't such big fans of dry fruits and will hardly go beyond a bite. These muffins were the perfect choice as I could cleverly hide some almonds in them too! Yep, mums can be sinister that way :)
What I loved about these muffins was that I could make them in a jiffy. There was no need to bring eggs and butter to room temperature as the recipe calls for neither. Being an eggless recipe that uses sunflower oil (or any odourless oil), it is perfect for those looking to avoid eggs and butter, especially vegans. Secondly, the muffins are very filling and can be your breakfast on the go. Have two muffins and a glass of milk when you are in a hurry to get out of the house on a busy morning and you will have enough energy to keep you going till lunchtime.
I did consider replacing the all purpose flour (maida) with whole wheat but didn't want to go overboard and make the muffins too dense especially since this was already an eggless, butterless recipe. However, I would recommend you to replace a part of the flour with any other healthy flour of your choice such as whole wheat, millet, barley, soy or quinoa.
I do hope you enjoy these!
Fig & Almond Muffins ~ Eggless & Dairy Free
Prep time: 15 mins | Bake time: 25 mins | Yield: 12-14 muffins
- 250 grams plain flour * see notes
- 1 teaspoon soda bi carb (baking soda)
- 1/2 teaspoon salt
- 225 grams raw sugar (unrefined/brown/demerara/soft brown)
- 2 tablespoons sunflower or olive oil (not extra virgin)
- 85 grams dried figs, chopped
- 115 grams almonds, coarsely chopped
- 200ml water
- 1 teaspoon almond essence
- 2 tablespoons chopped almonds to decorate
1. Line a 12 cup muffin tray with paper cases. Sift the flour, baking soda and salt into a large mixing bowl. Add the sugar and mix everything together.
2. In another bowl mix the figs, almonds, oil, water and almond essence together. Add this mixture in two parts into the sifted flour until just mixed. Do not over mix the batter.
3. Fill the muffin cases with the batter about two-thirds full and sprinkle with the chopped almonds.
4. Preheat oven to 190 degrees C and bake for approximately 22-25 minutes or until golden.
5. Remove from the oven and let the muffins cool in the pan for 10-12 minutes. Then place them on a wire rack to cool completely.
1. You may replace part of the plain flour with whole wheat flour or any other flour of your choice.
2. Use melted butter in the place of oil if you don't want a dairy free version.
Recipe adapted from: Everyday Muffins & Bakes