Fig Almond Muffins

These fig almond muffins have fresh fig jam in the middle of a tender almond muffin. They taste like a fig newton in muffin form.

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Are you ready for some muffin lovin’? Because these almond muffins are tender, filled with fresh fig jam, and topped with crunchy sliced almonds.

I have heard the joke that muffins are just cupcakes without frosting, but sometimes I want something a bit less sweet in my life. I appreciated that the fig jam in the middle wasn’t sweetened at all, just contains the natural occurring sugars. Perfect for breakfast or a snack.

Basically, imagine a fig newton, but in muffin form – that’s what these fig almond muffins taste like.

This recipe was a long time coming. I made these fig almond muffins over 2 months ago, but that was right before my cat Brady was officially diagnosed with large granular lymphoma. Unfortunately, their 2 month prognosis was spot on and he passed a little over a week ago.

It was like losing another family member in the carnage that has been the last 4 years. Not as painful as my mother of course, but I still struggle. While we lost 2 other pets in our household during that time, Brady was originally just mine. Adopted at just over a month old when I was 22 and his 16.5 years with me were not enough.

As such, my motivation to update my blog has been completely lacking. I have a few other recipes queued up eventually but in honor of my favorite cuddle muffin I decided to share a this recipe for fig almond muffins.

FIG ALMOND MUFFINS

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Yield: 1 dozen Prep Time: 25 MInutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 small figs, stemmed
• 1-1/2 cups almond meal/flour
• 1 all-purpose flour
• 1/2 cup oat flour
• 1/4 cup sugar
• Zest of 1 small lemon
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1 small egg
• 1/4 cup honey
• 1-1/4 cups milk
• 2 Tbsp canola oil
• 6 Tbsp sliced almonds

Directions

1. In a food processor, puree the figs until smooth and transfer to a small saucepan. Place over low to medium heat, and cook, stirring constantly, until puree gently boils, about 5-10 minutes. Let cool, then refrigerate.
2. Heat oven to 350°F. Line a muffin tin with paper cups; set aside.
3. In a medium bowl, whisk together the flours, sugar, lemon zest, baking powder, salt, cinnamon, and nutmeg.
4. In a large bowl, whisk together the egg, honey, milk, and oil. Incorporate into flour mixture and blend on low with a hand mixer.
5. Pour batter into muffin pan halfway up. Add 1 Tbsp fig puree to center of each, cover with a small spoonful of batter, and sprinkle almonds on top.
6. Bake until golden brown, about 20-25 minutes. Let cool in pan 5 minutes before removing to cool completely on a wire rack.

Source: Adapted slightly from SELF Magazine.