Fig and Apricot Buckwheat Muffins

    30 min

    Hot out the oven, these muffins are gorgeous. Best thing is they are so easy to prepare even the kids can do it. Use any choice of dried fruit and substitute the flour for wholemeal or spelt too. I find Doves farm flour fantastic. Enjoy with a nice cuppa!


    London, England, UK
    7 people made this

    Makes: 12 muffins

    • 300g buckwheat flour
    • 4 teaspoon baking powder
    • 50g light soft brown sugar
    • 100g melted butter
    • 3 eggs
    • 150g dried fruit such as figs and apricots, chopped
    • 1 teaspoon vanilla extract
    • 250ml milk

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4.
    2. Here's the really easy bit: put all the ingredients in a large bowl and mix together to free up any lumps and produce a smooth thick batter.
    3. Spoon mixture into 12 muffin cases and bake in the middle of the oven for 20 minutes until risen and golden.

    See it on my blog

    Check out this recipe on Made By The Chef

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    Reviews in English (2)


    Really good, thank you. I used wholemeal flour and added an extra 50g of oatbran. I also used 110g figs and 60g raisins, as I like them fruity. Next time I may add some cinnamon too. My oven needed 25 mins for 11 muffins. They freeze really well.  -  19 Apr 2015


    Liked these, made them mainly because I had some buckwheat flour to use up. Like the low sugar content. I think I had the apricot/ fig ratio wrong, will use more figs next time, but that was my mistake!  -  26 Sep 2013