Fig and cardamom, pear and almond and pumpkin seed butter muffins!
For the Fig and Cardamom and the pumpkin seed butter muffins make a base with 225g unsalted butter and 225g caster sugar, 225g self raising flour and 4 eggs. Then mix in either 150g chopped ready to eat dried figs with 3 crushed cardamom seeds (the big green ones but without the green papery bit) or 115g pumpkin seed butter. Put in little cases. Bake at 200°C for 20min.
For the pear and almond muffins Soak 225g chopped dried pears in 4tbsp whisky for 1h. Blitz together 450g self raising flour, 115g usalted butter, 115g caster sugar, 2 eggs, 75ml plain yoghurt, 50g chopped almonds and the pears and their juice. Put in little cases. Bake at 175°C for 20min.