Sticky Fig & Mulberry Muffins with Butterscotch-Style Sauce

A dessert that is decadent and super sticky, Sticky Fig & Mulberry Muffins with
Butterscotch-Style Sauce are vegan and gluten-free and will have everyone
wanting more.

Recipe by Ashleigh Calder @innerpickle_
[https://www.instagram.com/innerpickle_/]

Servings: 12 Servings

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Instructions

1 1. Preheat the oven to 170C, and lightly spray a 12-hole muffin pan. Cover the
figs and mulberries with the boiling water and set aside to soak.
2 2. Using electric beaters, beat the sugar, butter, rice malt syrup and vanilla
essence until smooth. Transfer mix to a food processor, adding the figs and
mulberries with the water, the flour, and milk, and pulse gently until well
combined and fruit is roughly chopped.
3 3. Spoon the mix into the lightly greased muffin tins, filling each about 2/3 –
3/4 full. Bake for 18 – 20 minutes or until a skewer comes out clean! Allow to
cool in the tin for 20 minutes.
4 4. Meanwhile, whisk the coconut milk, coconut sugar, and rice malt syrup in a
small saucepan over a medium heat. Sift in the arrowroot starch, reduce the heat
to a low simmer and stir occasionally for around 15 minutes or until gently
thickened.
5 5. Serve the muffins warm with a drizzle of the sauce. Enjoy it with your
favourite vanilla ice-cream for an extra special treat!

Sticky Fig & Mulberry Muffins with Butterscotch-Style Sauce

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🧂 Ingredients

Instructions

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