Fig & Honey Oatcake Muffins

Makes around 16 mini muffins

Ingredients

85g unsalted Butter

85g Sunflower oil

200g clear Honey

1 tsp Vanilla extract

100g white spelt Flour

50g light rye flour

1 tsp Baking powder

1/2 tsp Bicarb

pinch Salt

300g Jumbo oats

70g Linseed

40g blanched Hazelnuts

40g Walnuts

100g dried Figs

3 Eggs

Method

Grease or line your mini muffin tins. Preheat the oven to 160C Fan.

  1. Place butter, oil, honey and vanilla in a saucepan and melt over a low heat. Set aside to cool.

  2. Roast nuts for 10 mins / until lightly toasted - leave to cool then roughly chop or bash to break up.

  3. Weigh flours, baking powder, salt and bicarb into a bowl, whisk well to combine.

  4. Add oats, walnuts and hazelnuts, chopped dried figs, and linseed to flour mix. make a well on one side of the bowl. Mix the wet ingredients in the pan to combine and pour into the well. Cover with dry ingredients from the other side of the bowl to make another separate well.

  5. Beat eggs in a separate bowl and pour into the second well. This ensures the potentially still warm liquid is separate from the eggs. Mix well to combine.

  6. Pipe or spoon into prepared tins (70-75g each) and Bake in preheated oven for 14-16 minutes total, turning halfway through.

  7. Leave to cool in the tins for a few minutes to set, then carefully remove and leave to cool completely on a wire rack.

These keep well in an airtight container for a few days. Good as a sweet or savoury situation (eith butter and jam, or cheese, for example!).