Lactose-free muffins with fresh figs and fig jam
Published on 29 August 2024
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Very soft, flavourful and fragrant. This year I used garden figs for jam, drying, caramelising and now these muffins 😜. Make a 24 cm cake or 12 muffins, adding flaked almonds. For a lactose-intolerant friend I used soya milk; choose yours. The original suggests rice, gluten-free or buckwheat flour for gluten intolerance. Chopped walnuts are excellent too.
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Ingredients
INGREDIENTS FOR 12 MUFFINS
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Method
The preparation remains in its original order; guided mode is not available for this structure.
I peel, chop and reserve figs.
I put eggs, sugar and salt in a bowl.
I beat until pale and frothy and add a teaspoon of vanilla extract.
I add oil.
Milk.
I add sifted flour and baking powder.
I incorporate with a hand whisk.
I add chopped figs and lemon zest if wanted.
I mix with a spatula and add walnuts if wanted.
Choose cake or muffins. I line a muffin tin with cases and divide the mixture.
I made 12 muffins. Put a teaspoon of jam on top or halfway through and cover with more batter.
Add flaked almonds or sugar sprinkles on top.
I bake at 180°C in a fan oven for 25/30 minutes. Watch, as ovens differ. I remove and cool on a rack.
Keep in a box for a few days.
Original source: https://incucinaconlilly.com/2024/08/29/muffin-con-fichi-freschi-e-confettura-senza-lattosio/