Fig Muffins

Name: Fig Muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 12 Figs; 150 Butter or margarine; 1 pinch Salt; 125 g Sugar; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 3 Eggs (size M); 300 g Flour; 3 TSP Baking Powder; 5 TABLESPOONS Whole milk yoghurt; 250 g Whipped cream; 1 package Vanillin sugar; 2-3 TABLESPOONS Grenadine; 2-3 r; 7-10 Tbsp Fat and flour

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

12 Figs
150 Butter or margarine
1 pinch Salt
125 g Sugar
7-10 Tbsp grated peel and juice of 1 untreated lemon
3 Eggs (size M)
300 g Flour
3 TSP Baking Powder
5 TABLESPOONS Whole milk yoghurt
250 g Whipped cream
1 package Vanillin sugar
2-3 TABLESPOONS Grenadine
2-3 r
7-10 Tbsp Fat and flour

Directions

1
Peel the figs carefully and puree 6 figs. Cut 6 figs into small cubes. Place the fat, salt, sugar, lemon peel and lemon juice in a mixing bowl and stir until creamy with the whisks of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the yoghurt. Fold half of the fig cubes into the dough, grease a muffin tin (12 wells) and sprinkle with flour. Spread the dough evenly into the troughs.
2
Bake the muffins in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 25-35 minutes. Remove the muffins from the oven, let them cool down for about 5 minutes, then turn out of the tins onto a cake rack and let them cool down. Whip the cream until stiff and allow vanilla sugar to trickle in. Stir in fig puree, grenadine and the remaining fig cubes. Cut a small lid off the muffins. Spread the fig cream on the muffins with a tablespoon. Put the lid on top and decorate with crumbled meringue
3
45 minutes waiting time