Honey and Fig Cornbread Muffins - flour

Method

• Preheat the oven to 325.
• Butter and flour a 6-cup muffin pan and set aside.
• In a small saucepan over medium heat, add 7 ounces of chopped figs, honey, orange juice and salt to the pan.
• Let the figs cook down and become syrupy for about 8 minutes.
• Take off the heat, grate in the lemon zest, and set aside.
• In a large bowl, whisk together the flour cornmeal, sugar, baking powder, baking soda and salt.
• In a medium bowl, whisk the eggs until well combined then stir in the buttermilk, milk, honey, and molasses.
• Pour half of the wet mixture in with the dry ingredients and whisk until smooth.
• Add the rest of the wet ingredients to the dry and continue to mix until smooth again.
• Gently fold in the warm figs and their syrup, just enough so that batter leaves a light swirling trail of fig syrup.
• Pour the batter into the prepared baking cups.
• Bake for 20-25 minutes until the cornbread has risen and the centers are slightly firm but still soft to the touch.
• Let cool on a wire rack.
• Once muffins are cool run a knife around the edges of the pan to release them.
• To serve, garnish each muffin with a few quarters of the remaining fresh figs.
• The muffins are best served warm with a drizzling of honey.