Fig n' Raisin muffin

As a kid I remember enjoying cupcakes (vati-cake) from the corner bakery. But over the years the quality reduced and it became a rarity in our house. However, the fascination for those soft and spongy no-fuss cupcakes continued. With continental changes, vocabulary changed and now those cupcakes have becomes muffins. So as I baked my first batch of muffins, childhood memories of that quick walk to the bakery with my dad, the excitement of finding a cupcake in the tiffin... came rushing back. And the fact that I was making them for a little girl made them even more special.

The recipe has been adapted from 'Food Network' to work with ingredients I already had, and the blueberries have been substituted with figs and raisins. This recipe makes eight muffins.

Ingredients2

• 3/4 of a stick unsalted butter
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/8 cup milk
• 1 1/4 cup all purpose flour
• 2 tsp baking powder
• Pinch of salt
• 1/4 cup fig puree or jam
• 1/4 cup raisins
• 8 muffin liners
  

Method

Soak 1/4 cup raisins in water. Preheat oven to 350 degrees.

In a mixing bowl cream butter and sugar so that it is light and fluffy. If you are using fig jam you could reduce the amount of sugar to suit your taste. Now add one egg at a time and mix well. Then continue to mix in the sour cream and milk. After that sieve the flour, baking powder and salt. Add this to the wet ingredients. Make sure to mix it well so that no lumps remain. Now fold in the fig jam/puree. Also drain the raisins and fold them into the mixture gently. (You may choose to use other nuts or fresh fruits instead of the figs and raisins. They all taste equally amazing.)

Fill the muffin liners to the brink with batter. Bake for 20-25 minutes until golden brown, or till a toothpick inserted in the middle comes out clean. Enjoy your delicious warm muffin with milk or coffee.