12 Serves
102 Mins
Preheat your oven to 175°C and line a muffin tin with liners.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
66 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
30 mg / 1,250 mgPotassium
126 mg / 4,700 mgSodium
245 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
1 g / 28 gSugar
21 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, baking powder, and a pinch of salt.
In a separate bowl, cream the butter and sugar until light and fluffy using a hand mixer.
Beat in the eggs one at a time, then fold in the chopped fresh figs and honey.
Gradually combine the dry ingredients into the wet mixture, stirring until just incorporated.
Divide the batter into the muffin liners and bake for 25-30 minutes until a toothpick comes out clean.
Allow the cupcakes to cool on a wire rack before serving.
9
g47
g11
g
