Gluten-Free Cornmeal, Fig and Orange Muffins

A sweet and grainy cornmeal mixture makes for a delicious muffin.

Fig and orange is always a delicious combination, and both ingredients go very well with this sweet and grainy cornmeal mixture.

125 grams (scant cup) figs, chopped
145 grams (approximately 1/2 cup) freshly squeezed orange juice
140 grams (approximately 1 cup) cornmeal
140 grams (approximately 1 cup) gluten-free whole grain mix made with rice flour and the starch of your choice
5 ½ grams salt (3/4 teaspoon)
15 grams baking powder (1 tablespoon)
2 ½ grams baking soda (1/2 teaspoon)
2 eggs
300 grams buttermilk (1 1/4 cups)
50 grams mild honey, such as clover (2 tablespoons)
60 grams canola or grape seed oil (1/4 cup)

Nutritional Information
- Nutritional analysis per serving (12 servings)
  177 calories; 6 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 3 grams protein; 32 milligrams cholesterol; 394 milligrams sodium

12 muffins (1/3 cup tins)

Place the figs in a bowl and pour in the orange juice. Let steep for 1 hour. Drain and weigh or measure out 60 grams (1/4 cup) of the orange juice and add it to the buttermilk. Set aside the rest for another purpose.
Preheat the oven to 375 degrees. Oil or butter muffin tins. Sift together the cornmeal, gluten free flour mix, salt, baking powder and baking soda into a medium bowl. Pour in any grainy bits that remain in the sifter.
In a separate large bowl whisk the eggs with the buttermilk, orange juice, honey, and oil. Quickly whisk in the flour and cornmeal mixture. Fold in the figs.
Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don’t release easily, allow to cool and then remove from the tins.

About 45 minutes