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Fig Muffin
Prep : 20 min
Cook : 35 min
Difficulty : Medium
Not rated yet
Proposed by :
titou
(France)
FODMAP Content
Ingredients
Serves :
Figs : 250 g
Buckwheat flour : 200 g
Rice flour : 50 g
Cornstarch : 50 g
Sugar : 100 g
Lactose-free milk : 250 ml
Butter : 80 g
Eggs : 2
Lemon : 1
Baking powder : 1 packet
Salt : 1 pinch
Recipe
1. Rinse the figs and cut them into small pieces, then sprinkle them with buckwheat flour (to prevent them from sinking to the bottom) and gently mix.
2. Zest the lemon over the figs and gently mix again.
3. Preheat the oven to 180 °C (350 °F).
4. Separate the egg yolks and whites. Whisk the yolks with the sugar until pale, then add the milk and melted butter.
5. In a separate bowl, mix the flours, baking powder, and salt, then add to the wet mixture. Stir well, scraping the sides of the bowl, and gently fold in the figs.
6. Whip the egg whites until stiff peaks form and carefully fold them into the batter with a spatula, using an outside-to-inside motion.
7. Fill the muffin molds and bake for about 30 minutes. Let cool before eating.
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