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…
Makes 9
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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Yum! They look very cafe style. Frozen raspberries are such a great thing to have on hand. I use them in heaps of things.
Beautiful looking muffins.Yum!
Thank you Nancy. They taste even better than they look
I’m a big fan of muffins in general. Not the cake-like muffins you buy in the store, but warm home-baked muffins like these – loaded with fruit and good for you ingredients. Lovely muffins!
Kristi
Hear hear Kristi. I always try to reduce the amount of sugar in recipes and use less processed ingredients. Those sugary tea cakes and sponges make me cringe so much…
I made these this morning although I don’t think I added enough baking powder so they didn’t rise as much as the picture but they were delicious nonetheless. I also ran out of brown sugar and used honey on the figs as the glaze. Yummo!
Wow! I’m impressed you got baking in the morning!
Wow these muffins look amazing! I will have to try them this weekend! Thanks for the recipe
Wow. These look amazing. I am going to try these this weekend. I’ll stop back and let you know how it went!
Looks like everyone is having muffins on the weekend
Enjoy ladies!
I love that you put a fig on top!!! Such a nice touch!
xoxox
Kathleen
Thanks Kathleen! I thought it would nicely represent the fruit IN the muffins
[...] 5. The vegetarian Mum – Cafe style fig and raspberry muffins by Wholesome Cook [...]
Yay these look amazing, and definitely the muffins I’ve been searching the net for a recipe for… thanks