My name is Martyna and I’m an addict. A muffin addict. But not just any muffin… The moist, sticky wholemeal and raspberry muffin to be exact. You know the one?? Many of the city’s cafes sell them. Big top, shiny brown crust, tangy berries on top?
Wholemeal raspberry [and fig] muffins.
When I worked in the city, I would get one everyday from the coffee shop downstairs. It’s true, everyday. Without a fail. Let’s say the following fig and raspberry combination is my seasonal twist on the original. I just couldn’t resist the beautiful sweet scented figs from the moment I saw them at the Pyrmont Growers’ Market.
Now, it’s been over 12 months since I’ve had one, but the moment I bit into the moist, sticky cake dotted with sweet and sour fruits I was in heaven. Having already gone through sacks of ingredients in my quest for the perfect cafe-style wholemeal raspberry muffin I have finally managed to fine-tune the recipe! Yay for me! And for those of you, of course, who know which muffins I’m talking about or at least are curious enough to try…
Wholemeal raspberry [and fig] muffins
You can also use a mixture of blueberries and raspberries instead of figs, or stick with one berry type if you prefer. The muffins are great for kids’ lunchboxes or an office breakfast. They’ll keep uncovered for a couple of days.
- 2 cups wholemeal flour
- 4 tsp baking powder
- 3/4 cup (firmly packed) brown sugar
- 1 tbsp gingerbread spice mix // or cinnamon
- 2 tbsp walnuts, chopped finely
- 150g ripe figs (plus 2 extras, optional)
- 150g frozen raspberries
- 1 cup buttermilk
- 1/4 cup walnut oil // or vegetable oil
- 1 egg, lightly whisked
Preheat oven to 190°C. Grease or line a muffin tray (9 holes) with baking paper squares or cupcake patty liners.
Combine flour, baking powder and sugar in a large bowl. Add figs, raspberries and walnuts and stir to coat. Add the buttermilk, oil and egg, and stir with a metal spoon until just combined – do not overmix.
(Optional: If you have extra figs, quarter them, dip in brown sugar and decorate each muffin with a fig wedge.)
Spoon batter among prepared pans. Bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean. Turn onto a wire rack to cool. Serve warm or at room temperature.
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