Chai Spiced Fig, Honey and Walnut Muffins

Had some free time this morning, so I decided to bake. Today’s experiment were these Chai Spiced Fig, Honey and Walnut Muffins. When I bake with gluten-free and refined sugar-free alternatives, I’m never quite sure of the outcome. But I was mighty pleased with how moist and delicious these turned out. There’s also a hint of cardamom and some browned butter to enhance the nuttiness. 

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Recipe

Chai Spiced Fig, Honey and Walnut Muffins

(Makes 6 muffins)

Ingredients

85 gms dried figs (chopped and soaked in 1/2 cup of boiling water with 1 teabag of your choice + 1/2 tsp baking soda)
1/2 cup (50 gms) oat flour (made by pulsing oats in a high-powdered blender)
1/2 cup (70 gms) buckwheat flour
1/2 tsp mixed spices (I used ground green cardamom, nutmeg, black pepper)
60 gms of browned butter or melted ghee
1/4 cup (runny) honey 
2 tbsp milk
1 egg, at room temperature 
2 tsp pure vanilla 
Pinch of salt 
1/4 cup crushed walnuts (optional but recommended) 

Method

Preheat your oven to 170°C. Line a muffin pan with 6 cupcake liners. 

In a medium bowl, whisk the flours along with the spices. 

In a high-powered blender, purée the figs, soaking liquid and honey together. 

In another bowl, whisk the egg with the salt and vanilla. Add the fig purée, milk & browned butter and whisk until well combined. 

Fold in the dry ingredients and the crushed walnuts. 

Ladle the batter into the muffin liners, smoothen the tops and bake for 15 minutes.

Rotate the muffin tray and bake for an additional 15 minutes or until a skewer inserted into the middle of the muffins comes out clean. 

Remove from the oven, cool the muffins on a wire rack and enjoy. Store any remaining muffins in an airtight container.