This recipe is best with
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
Instructions
- Lightly grease muffin pans with butter or line patty tins with paper cupcake cases. Preheat oven to 190°C.
- Sift flour, self-raising flour and double-action baking powder twice.
- Soak chopped figs in milk for 20 minutes and set aside.
- Cream butter and sugar until light and fluffy.
- 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.
- Divide mixture evenly in the muffin tins until three-quarters full. Bake for 20-25 minutes.
- The muffins should be spongy to the touch when ready.
