• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 185g butter
  • 150g castor sugar
  • 1 tbsp finely grated orange rind
  • 3 large eggs
  • 100g plain flour
  • 125g self-raising flour
  • 1/2 tbsp double-action baking powder
  • 125ml milk
  • 1 tbsp Cointreau
  • 200g ready to eat dried figs, coarsely chopped


  1. Lightly grease muffin pans with butter or line patty tins with paper cupcake cases. Preheat oven to 190°C.
  2. Sift flour, self-raising flour and double-action baking powder twice.
  3. Soak chopped figs in milk for 20 minutes and set aside.
  4. Cream butter and sugar until light and fluffy.
  5. Beat in orange rind and add in eggs, one at a time. Beat well then add the flour a little at a time. Mix until batter is smooth then add the figs, milk and Cointreau.
  6. Divide mixture evenly in the muffin tins until three-quarters full. Bake for 20-25 minutes.
  7. The muffins should be spongy to the touch when ready.

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