Divine

 

I look at fresh figs in my fridge
and wonder what to make,
Do I use them with goats cheese
or do I bake a cake?
Trevor came along and said,
that would do me fine,
Saatchi said, do mini muffins,
they are cute, light, divine.....

Cake and Muffins

1 cup whole spelt flour
1 cup oat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg powder
1/4 teaspoon sea salt

3 eggs
1/2 cup light olive oil
1/4 cup honey

1 cup grated zucchini/courgette
1 cup  chopped soft dates
1 cup chopped fresh figs
1 cup chopped walnuts

Preheat the oven at 180 C.

Sift the spelt and oat flours, and then add
nutmeg, baking powder, baking soda and sea salt.
Set aside.

In a bowl whisk the eggs, oil and honey together,
make the batter light.
Add the flours spoon by spoon and mix,
until just smooth and homogeneous.

Add the zucchini, then the figs, dates
and walnuts, mix until just combined.

Then divide the batter between the molds
and bake until the blade of a sharp knife
inserted in the middle comes out dry.

I made an 8" round cake, 6 muffins
and 8 mini muffins.

Mini muffins - 10 minutes
Muffins - 15 minutes
Cake - 25 minutes

Notes

I used silicone molds for both
the cake and the muffins.
Extra virgin olive oil gives a strong flavor,
so use a lighter olive oil.
The figs and dates sweeten the cake,
so I used less honey, you can add more if desired.
You can use half measures and make just a cake,
or only muffins, or even a loaf.
No white flour, no butter, no sugar.
Very less fat and a vegetable in the mix
does make this quite a healthy treat.
It turned out fluffy, light and moist,
We gave half of it to some friends,
the rest got over quite quickly :-)

Keep it Simple. Be Creative.

Taste and Play. Find your own Way.