Lately, I’ve been so into buckwheat flour. It has the most warm, nutty flavor that I can’t get enough of. After falling in love with this amazing fig jam, I decided to pair my two obsessions and it didn’t disappoint. Secondly, I have to talk about this jam. St. Dalfour is one of my favorite brands of preserves because they sweeten with fruit juice instead of sugar (#NOTSPONSORED, btw). They are amazing jams across the board, but this fig one? I can't get enough. A friend and I are now snapping each other our empty bottles because we're semi-repulsing ourselves. It's addicting, and lovely - you should try it.
These muffins would work best with almost any fruit preserve, so try whatever seasonal flavor you have around (Quince preserves or apple butter would be perfect alternatives). Don't forget to eat these babies warm & feel free to slather with more jam, too ;)
Buckwheat Muffins with Royal Fig Jam (Gluten-free, Dairy-free) Makes 20 muffins
- 1 1/4 cup buckwheat flour
- 1 cup millet flour
- 1/4 cup tapioca or arrowroot flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon sea salt
- 4 large eggs
- 1/2 cup coconut sugar
- 2 tablespoons maple syrup
- 1/3 cup coconut oil, very soft or melted
- 2 teaspoons vanilla extract
- 1 1/4 cup hemp or almond milk
- About 1 1/4 cup royal fig jam (or your favorite preserves)
- 2-3 fresh figs (optional
Preheat oven to 350 degrees.
In a mixing bowl, whisk together flours, baking powder, baking soda, spices and sea salt.
In another large mixing bowl, whisk together eggs, coconut sugar, maple syrup, coconut oil, vanilla and milk. Stir in flour, a little at a time, into wet mixture until dough is *just* mixed.
Line a standard muffin pan with muffin liners. Add 1 tablespoon of batter into each liner and bake for exactly 6 minutes. Then, remove pan from oven, add a heaping teaspoon of fig jam, then cover with another heaping tablespoon or so of batter (enough to cover the jam entirely). If you’re adding figs to top, add slices overtop the batter. Return to oven and bake for 7-9 minutes or until muffins are completely baked through.
Let cool for 15-20 minutes before serving. Store in an air-tight container for a few days on the counter, or a week or so in the fridge.