Fig date muffins

Name: Fig date muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 100 g dried figs; 100 g pitted and dried dates; 260 g Butter; 1 pinch Salt; 150 g demerara sugar; 1 package Vanillin sugar; 3 Eggs (size M); 275 g Flour; 3 TSP Baking Powder; 1 TEASPOON Cinnamon; 1/2 TEASPOON ground cloves; 1/2 TEASPOON ground mace; 3 TABLESPOONS Milk; 100 g Icing sugar; 12 Paper sleeves

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

100 g dried figs
100 g pitted and dried dates
260 g Butter
1 pinch Salt
150 g demerara sugar
1 package Vanillin sugar
3 Eggs (size M)
275 g Flour
3 TSP Baking Powder
1 TEASPOON Cinnamon
1/2 TEASPOON ground cloves
1/2 TEASPOON ground mace
3 TABLESPOONS Milk
100 g Icing sugar
12 Paper sleeves

Directions

1
Cut figs and dates into slices. Whip 200 g butter, salt, sugar and vanilla sugar with the whisk of the hand mixer until thick and creamy white. Add the eggs one after the other and stir in. Mix flour, baking powder, cinnamon, clove and mace and stir in alternately with the milk. Add dates and figs, except for something to decorate, and fold in. Place 1 paper sleeve in each of the 12 wells of a muffin tin. Spread the dough evenly in them.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Melt 60 g butter in a small pot. Take the muffins out of the oven, place them on a grid and brush them with half of the melted butter and sieve 1/2 of the powdered sugar on top. Repeat the process 1 x. Carefully lift the muffins out of the troughs and let them cool on a grid. Serve muffins decorated with figs and dates
3
1 hour waiting time