Good morning!!! Welcome back to my kitchen! Today we talk about fig muffins and lemon muffins, the very ones I prepared a few days ago for an impromptu snack for my son and two of his friends.
What can I say… since today’s topic for Light and Tasty is “snack“, my son’s friends arrived on the right day! 🤩
Doesn’t it happen to you too to receive figs as a gift?
And doesn’t it happen to you to have a sister-in-law who experiments with recipes to then gift them to you along with the figs? 😃
Here is the result: how a photo sent by phone turned into a spur-of-the-moment snack, and then also into 2 recipes for Light and Tasty, actually 3. 😊
All for the satisfaction of hearing “these muffins are delicious!” even from three teenagers! Yeah!
Enjoy!
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 10
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
Here are the 3 recipes.
The first 2 are grouped in the first set of ingredients: a recipe similar to apple muffins you already know, which has become my go-to egg-free muffin recipe because it adapts well to various customizations.
The third recipe is the one my sister-in-law gave me, which is also simple and quick to prepare, and customizable to your liking.
- 1 2/3 cups all-purpose flour
- 1 tablespoon potato starch (about 15-20 g)
- 3/8 cup sugar
- 3/4 cup milk kefir
- 1/4 cup corn oil
- figs (one per muffin)
- Half lemon (8 g juice + slices)
- 1 teaspoon baking powder (about 5 g)
- 1 egg
- 1 yogurt (flavor of your choice)
- Half jar corn oil
- 2 tablespoons sugar
- as needed self-rising flour
- vanilla flavor (a few drops)
- as needed figs
Tools
- Baking Cups
Mix kefir and oil and add sugar. Stir with a spoon to dissolve the sugar.
Add flour and potato starch (cornstarch is fine too) and baking powder (preferably sifted).
Finally, add the juice of half a lemon, and if desired, a bit of grated zest.
Divide the mixture into a muffin tin (or separate molds).
I ended up with 10 muffins, but of course, the number depends on the size of your molds.
To make fig muffins, insert a fig into the batter, sinking it in (strictly with the skin).
Our figs were small, if using large figs, adjust by using half a fig, or a quarter.
Always check the inside of the figs before inserting them in the batter.
To make lemon muffins, place a small lemon slice (pulp and zest) in the center of the batter.
Sprinkle sugar on the surface of all muffins before baking.
Bake in the oven (I used a small oven) at 392°F for 20 minutes.
Enjoy warm for the ultimate taste experience. 😉
Here’s another photo of my fig muffins:
And also a photo of the lemon muffins remade the next day, per my son’s request (he doesn’t eat figs – of course! – but loved the lemon ones). 😊
I forgot to sprinkle sugar on the surface of these (I must admit those with sugar were prettier, don’t you agree?).
Here is Aunt Laura’s recipe:
In a bowl, mix an egg (whole), sugar, yogurt, and oil with a fork.
Add a few drops of vanilla flavor and self-rising flour and mix with the fork until a smooth batter is obtained.
Notes: 1) the amount of flour is by feel, I will update you when I have the chance to weigh it. 😊 2) the yogurt flavor can vary, in these muffins my sister-in-law used stracciatella yogurt, but plain, lemon, vanilla, or your preferred flavor is great too.
Pour the batter into a muffin tin and insert a fig into each muffin.
Bake in the oven for 15-20 minutes.
Look at that wonder, the surprise fig:
I’m waiting for your photos! Let me know if you prefer the fig muffins or the lemon ones!
And… let me know if your figs have hidden inside the muffins like my sister-in-law’s, or if they were rebellious like mine 😄 that remained standing on the muffins to be admired!
Wishing good snack to our children and, above all, good school year to everyone 💚 I warmly greet you by leaving the links to the snack proposals from my Light and Tasty colleagues:
Carla: Rolled Strudel Cake
Daniela: Baskets with Prunes and Lemon Ricotta Mousse
Elena: Pineapple and Coconut Muffins
Franca: Orange, Carrot, and Almond Cake
Mary: Kinder Milk Slice: Easy and Quick Recipe
Milena: Chocolate Pudding (Gluten-Free and Lactose-Free)
Serena: Cookies with M&M’s
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