Before I start, let’s all do a quick experiment. Take one of your cookbooks and go to the baking chapter. My guess is that you’re looking at recipes for giant cakes, huge pies and an enormous batch of cookies. They all require ludicrous quantities of flour, sugar and butter and most of the time it feels as if you will be baking for an entire army…
Although I won’t deny that these recipes are ravishingly decadent and an ideal treat on family gatherings, sometimes you just want to bake for … well… you. Admittedly, you could easily indulge in a pristine-looking pie all by yourself and yes, you could finish that enormous batch of cupcakes on your own, but let’s face it, ladies: Doing so would neither be to the advantage of your butt-size nor would it be beneficial to your blood sugar level.
So in an attempt to steer clear from giant cake tins and pie molds, I decided to bake muffins. As in, two muffins. One for me and one for my mom. I wanted to show her that I really appreciate everything she does for me. To let her know that she is the backbone of this family and that –by far!- she is the most special woman on this planet. She is a real everyday superwoman!
I have to admit that I should probably say that more often to her. So there I was, in my kitchen, trying to figure out how to express my sincere respect and then I came up with these two cuties. Two utterly perfect and joyously delicious muffins. The fact that there are just two of them- instead of an entire batch of twelve- makes it even more special. It is an intimate token of affection. A small gesture of gratitude. From one person to another. These weren’t just two muffins. These muffins represented the bond between me and my mom: the fig stands for sweetness, the honey for warmth and the rosemary for depth, each twig embodying a shared memory…
Jeeeeez, my apologies for the cheesy symbolism and corny metaphors. You have permission to hurl. This goes to show that there is a lurking bad poet in all of us. But that’s not necessarily a bad thing. Maybe we should all try to be more of a bad poet and less of a perfectionist cynic?
Just a thought.
Anyway, back to the food. Figs, rosemary and honey are a winning combination of flavours! They are a delicious accompaniment to a venison stew or some roast meat, form the perfect topping for pizza and are simply the best served with some goats’ cheese, walnuts and rocket…
And when you throw them in a cake batter, the end result is out of this world. Full of flavour. Full of warmth. Full of Love.
Don’t you wish everything could be like that? 😉
Ingredients (makes 2 muffins)
• 58gr plain flour
• 27gr caster sugar
• ¼ tsp baking powder
• ¼ tsp bicarbonate of soda
• 62ml milk
2 tbsp egg
• 15gr butter or soy spread
• 35gr honey (plus some extra to decorate)
• 2 dried figs, chopped
• 1 tsp fresh rosemary, finely chopped (plus two extra rosemary twigs)
1. Preheat the oven to 170°C and grease 2 cases of a muffin tin.
2. Put the flour, sugar, baking powder, bicarbonate of sugar and butter in a bowl and mix until you get a sandy consistency.
3. Pour in the milk and egg and mix well until everything is incorporated.
4. Stir in the honey, chopped figs and rosemary.
5. Pour in the muffin cases and drizzle some extra honey over the top. Finish with a sprig of rosemary and bake into oven for 22-25 minutes.
6. Share with a special person.