Hello there. Well, I've had a bit of a telling off recently from my friends [Hi Sophie] for not updating in a while. To that I say - sorry baby, I'm all vaginas all the time now. Aka - I'm on obstetrics & gynaecology, possibly the most time consuming AND gross rotation ever.
Regardless of how little time I have, there is always time to cook and eat, but photographing and blogging said food gets pushed to the back of the queue.
These little babies were dreamt up while I tried not to faint during a vaginal hysterectomy [don't ask], and they came out really well! Now that I'm looking back at them, the orange glaze does look a bit...suspicious, but if anyone says anything about it, just give them a horrified look. These are MUFFINS for heaven's sake, get your mind out of the gutter. Filthy.
Cardamom, fig & vanilla seeded muffins
[makes about 5 or 6]
75g or 1/3 cup sugar
2-3 cardamom pods, depending on your tastebuds
125g or 1 cup flour
1 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
80g or just over 1/3 cup sour cream or plain yoghurt
1 large egg
1 tsp vanilla extract
4 tbsp sunflower oil
3 dried figs, chopped
handful of seeds, and more to top
For the orange glaze
1 tbsp orange juice
enough icing sugar to make it into a glaze (just keep adding until you reach a glaze-y consistency)
1. Preheat oven to 190C. Crack open the cardamom pods and grind the seeds into a powder. How much you use is really up to you, I love cardamom so I added about 4 pods worth I think, but for normal people between 2 and 3 is probably about right.
2. Add the cardamom to the sugar and flour, baking powder, baking soda and salt in a large bowl.
3. In a separate jug or bowl, mix together the sour cream or yoghurt, egg, vanilla and sunflower oil. Add the wet mix to the dry mix, and tip in the chopped figs and seeds. Mix together, but don't worry about it being lumpy - you don't want to over mix. If you think it needs more seeds, throw some more seeds in!
4. Plop the mixture into muffin cups - I use silicone ones so I don't need cases, and I use a big ice cream scoop to portion it all out. Pop some more seeds onto the tops of the muffins. Bake for 18-20mins, or until a knife or skewer inserted into the centre comes out clean, and the tops are lovely and golden brown.
5. Leave to cool completely on a rack before drizzling the glaze over.