Fig Almond Muffins

I wanted to serve friends muffins on the day we visited Tsz Shan Monastery. Unfortunately, my index finger was sliced open when I clean my Zwilling bread knife the day before and I did not have sufficient cake flour at home. Well a bit postponed. And I bought fresh figs for this recipe from myrecipes.

This is also to console friends with big difficulties in life.  One of my church friends has endless work and is always late when arriving home.  Plus her mother was just released from the hospital after being months in the intensive care unit.  Her sister demanded her presence to talk with the mother.  Her daughter complains her having too little time with her.  She is torn.  She also suffers from pain everywhere at the body due to overweight.  We prayed for her.  Hope the colours will win her smile. The first one to benefit is myself, then my mother and her church friends to enjoy the muffins prior to the worship.

6 medium fresh figs, 2 chopped and rest quartered as topping
2 cups plus 2 tablespoons cake flour, divided
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten
1/4 cup butter or margarine, melted
Toasted almond dices as topping

Dredge figs in 2 tablespoons flour, tossing lightly to coat well; set aside.

Sift remaining flour, sugar, baking powder, and salt in a medium mixing bowl.

Stir together milk, egg, and butter.  Add to dry ingredients. Gently mix / fold well.  Fold in chopped figs.

Spoon batter into silicon muffin moulds, filling two-thirds full. Place one quartered on top of the batter. Sprinkle toasted almond dices on top.

Bake at 180°C for 16 minutes or until golden brown. Remove from pans, and serve immediately.

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