Brief Description:
These gluten-free muffins combine the nutty flavor of cornmeal with the sweetness of figs and a hint of orange. They are moist, slightly tangy, and make a delightful breakfast or snack option.

Servings:
12 muffins (⅓ cup tins)

Ready in:
1 hour 45 minutes (includes fig soaking time)

Calories:
210 per muffin

Good for:
Breakfast, Snack

Ingredients:

  • For the Muffins:
    • 125 grams (scant cup) figs, chopped
    • 145 grams (approximately ½ cup) freshly squeezed orange juice
    • 140 grams (approximately 1 cup) cornmeal
    • 140 grams (approximately 1 cup) gluten-free whole grain mix made with rice flour and starch of your choice
    • 5½ grams salt (¾ teaspoon)
    • 15 grams baking powder (1 tablespoon)
    • 2½ grams baking soda (½ teaspoon)
    • 2 eggs
    • 300 grams buttermilk (1¼ cups)
    • 50 grams mild honey, such as clover (2 tablespoons)
    • 60 grams canola or grape seed oil (¼ cup)

Instructions:

  1. Soak the Figs:
    • Place the chopped figs in a bowl and pour in the orange juice. Let them steep for 1 hour. Drain the figs, and reserve 60 grams (¼ cup) of the orange juice to add to the buttermilk. Set aside the remaining orange juice for another purpose.
  2. Preheat the Oven:
    • Preheat your oven to 375°F (190°C). Grease or line the muffin tins with oil or butter.
  3. Prepare the Dry Ingredients:
    • In a medium bowl, sift together the cornmeal, gluten-free flour mix, salt, baking powder, and baking soda. If any grainy bits remain in the sifter, add them to the bowl.
  4. Combine Wet Ingredients:
    • In a large bowl, whisk the eggs with the buttermilk, reserved orange juice, honey, and oil. Add the sifted dry ingredients to the wet mixture and whisk until just combined. Gently fold in the drained figs.
  5. Fill the Muffin Tins:
    • Using a spoon or ice cream scoop, fill the muffin cups to the top.
  6. Bake the Muffins:
    • Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the muffins are lightly browned and well risen. Test with a toothpick inserted into the center; it should come out clean.
  7. Cool and Serve:
    • Remove the muffins from the oven. If they come out of the tins easily, transfer them to a cooling rack. If not, let them cool in the tins before removing. Enjoy warm or at room temperature.

Nutrition Elements:

  • Total Fat: 9g (14%)
  • Saturated Fat: 1g (5%)
  • Carbohydrates: 29g (10%)
  • Sugar: 11g
  • Protein: 4g (8%)
  • Fiber: 2g (8%)