I am not quite sure how to break this to the world, but Paris is going under. … Under water. The. Rain. Won’t. Stop. Contemplating starting my arc today in order to save mankind. And yes, this time there will be no forgetting of the unicorns.
But seriously, we are currently experiencing torrential rainfall. If you read this blog, you will know now that I really don’t like rain. I have been brave lately, and I’ve faced it the few times when it was absolutely necessary, but I’m not sure how much longer I can put up with this!
Ah, well, instead of stressing about it, I’m making myself super cozy at home. I stocked up on coffee last night at the store, I’ve started a new book, and well, I made muffins!
These muffins are attempt number 2 to use up my kilo of figs.
Seriously, do you guys know how many figs constitutes a kilo of figs? It’s ridiculous. I mean, I didn’t count, but they have been an integral part of my diet for the last few days, and I’ve now made two recipes with them with more still left over! Luckily, my fig tolerance is really high, and I’m still going back to the kitchen for more.
I was super patient this morning, and waited almost an entire hour before having breakfast JUST so I could make fig muffins. If you know me, then you know waiting even five minutes to have breakfast after I wake up is a huge challenge… but, challenge accepted. These muffins were worth the wait (and the hunger!):
Fig-tastic Oat & Almond Breakfast Muffins – What you need:
- 1 cup all purpose flour
- ¾ cup oats
- ½ cup almond meal
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ cup packed brown sugar
- ½ cup almond milk
- ½ cup apple sauce
- 1/3 cup olive oil
- 1 cup of chopped figs (this was 4 medium figs for me!)
Fig-tastic Oat & Almond Breakfast Muffins – What you do:
Pre-heat your oven to 180c.
In a medium bowl, combine the flour, oats, almond meal, baking soda, salt, cinnamon, and brown sugar.
In a large bowl, mix together the almond milk, apple sauce, and olive oil.
Add the dry ingredients to the wet ingredients and combine well.
Fold in the chopped figs into the mixture.
Spoon the batter into muffin tins. Here I had 6 silicon muffin molds and then 6 muffin liners… so I didn’t need to grease any muffin tins. I recommend this if you’re not using a non-stick muffin tin.
Bake the muffins for 25 to 30 minutes. (25 minutes??! I know right. Good thing I like my baked goods slightly gooey, if you want them more, well, cooked, wait an extra 5 minutes.)
If you’re not starving, and have any sort of self-control (ahem, unlike me), allow to cool before enjoying!
This makes 12 muffins.
Pop.Pop.Pop. Muffin onomatopoeia.
Sorry the lighting is weird with the photos. Apparently there is a boycott on sunlight that someone neglected to inform me about.
Baking soundtrack - Tunes to inspire your inner baker: