Apple Fig and Poppyseed Muffins

Weekend is here. My weekend mornings are no different from weekday mornings. My toddler hasn't yet figured out the weekend business so it's business as usual for us. Last night we forgot to leave the basket out for the milk, so the milkman rang the doorbell at 6 am so that the cats don't get to the milk before me. His intentions were good, but that meant my son woke up with the sound of the bell and dragged me out of bed too. S had left really early for his long run - that left the two of us to fend for each other for the next couple of hours. 

Sometimes, I just throw whatever is on hand when I get a craving to bake something. Sometimes, I prepare the ingredients over a few days and finally get compelled to use them in something. This morning, it was the second situation. I'd finely chopped up some figs a couple of days ago. Yesterday I brewed some strong fruit infusion (Twinings Strawberry and Raspberry), chopped up an apple and soaked the chopped apple and figs overnight in the tea.

This morning, it was time to put them to use. I recently bought this lovely little book called the Muffin Bible. No fancy author here, just a compilation of several very doable recipes. I'd bought to gift Arundati on her birthday. As luck would have it, we could not meet up that day and then when I called her last week, she said she already had that book. Trust a food blogger to have the best and most useful cookbooks on her shelf already! I'd already flipped through the book the very night I'd bought it. Needless to say right? The recipe I've adapted from is the Almond-poppyseed muffins.

Apple, fig and poppyseed muffins

Makes 1 dozen 

Ingredients

8 dried figs, chopped finely

1/2 apple, chopped finely

1 cup strong tea (made from 2 tea bags, fruit infusions or any other)

2 tbsp yogurt or 1 egg

1/2 cup sugar, coarsely ground

1/4 tsp salt

1/4 cup sunflower oil

1/2 cup milk

2 tbsp poppy seeds (the dark variety)

1 cup Maida (all purpose flour)

3/4 cup Atta (whole wheat flour)

1/4 cup Makkai ka atta (corn meal)

1 tsp baking powder

1 tsp baking soda

Preparation

Soak the finely chopped figs and apple in the tea. Cover and keep for a couple of hours or overnight.

Directions

1. Preheat oven at 200 C. Line a 12 muffin pan with paper liners or oil them well.
2. In a large bowl, beat the yogurt (or egg) along with sugar and salt well. 
3. Whisk the oil into this. Add the milk and mix in the poppy seeds.
4. Sieve the flours with the baking powder and soda a couple of times.
5. Mix the dry ingredients into the wet ingredients until just incorporated. Do not over-mix or beat this. 
6. Add the soaked fruits and the half cup of tea that will remain behind.
7. Spoon the batter into the liners until 3/4th filled.
8. Bake at 200 C for 20-25 minutes. Test with a knitting needle / spaghetti if the centers are done. If not bake for 3-4 minutes and check again.
9. Remove the muffins and eat warm.

Notes

• Some ovens can accommodate not more than 9 muffin tin. In that case bake 9 muffins and once done, bake remaining 3 in a second batch or bake a small cake in a small tart tin or so.
• I have soaked the fruit in flavoured tea for added flavour. You may choose to omit the soaking stage, add the chopped fig and apple as it is, but use 1 cup milk instead.
• You can also soak the fruit in 1/4 cup rum + 3/4 cup warm water if you prefer a fruit-cake like taste.