These scrumptious snacks are high in calcium thanks to the fresh ricotta, contain heart-healthy monounsaturated fats from the olive oil, and plenty of antioxidants from the figs, all helping to support general health and wellbeing.
Almond meal helps to keep the dish gluten free and is also a rich source of antioxidant vitamin E.
These mighty muffins are also free from refined sugars and instead, get their sweet taste from the dried figs, fresh figs and the drizzle of honey. Baking made better for you!
Makes - 12 muffins
Prep time - 15 minutes
Cook time - 30 minutes
Gluten free
Vegetarian
Ingredients
- 1 ½ cups almond meal
- 1 ½ cups gluten-free flour
- 1 tsp bicarbonate of soda
- 2 tsp baking powder
- ½ tsp ground cinnamon
- 3 eggs, lightly whisked
- ½ cup skim milk
- ½ cup light olive oil
- 3 tbsp honey
- 1 ½ cups ricotta
- ½ cup dried figs, finely chopped
- 2 fresh figs, cut into thin wedges
How to make
1. Preheat oven to 180°C /160°C (fan forced) and place 12 medium patty pans in a muffin tray.2. Combine the almond meal, flour, bicarbonate, baking powder and cinnamon in a large mixing bowl. Stir to combine and make a well in the centre.
3. Whisk the eggs, milk, oil and honey together in a medium mixing jug. Pour wet mixture into the dry mixture, add ricotta and dried figs and mix lightly, until just combined.
4. Divide mixture amongst the prepared pans. Top each muffin with 1-2 pieces of fresh fig.
5. Bake for 25 minutes or until a skewer inserted comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
Leftover muffins can be stored in an airtight container in a cool, dry place for up to four days.
Nutritional information
| Kilojoules | 1180 kJ | Protein | 9.3 g |
| Carbohydrates, total - sugars, total |
27.6 g 11.2 g |
Fat, total - saturated fat |
14.6 g 3.6 g |
| Sodium | 255 mg |
|
Recipe by Rachel Scoular; an avid foodie, APD Dietitian and founder of @healthyhappyhabits