almost greek pear and turkish fig muffins with yoghurt and olive oil

I say almost greek because of the use of olive oil and greek style yoghurt as the wet ingredients.

These are a very loose adaption of bran and raisin muffins made my Deb from Smitten Kitchen.

I say very loose because I switched the butter for olive oil, the molasses for golden syrup, the raisins for figs, changed the flour/bran combination, added oats and added chopped pear.

The result is a super-moist gem of a muffin. They still do not look super beautiful. I think it is difficult to make muffins look beautiful. Maybe next time I could try prettier cases....

I think this could also be made with berries, banana, apple.. whatever takes your fancy.

They are really easy and quick, so could potentially be in the oven while you drink your morning cup of tea and then in your tummy before you finish the pot.

Makes 16 small muffins

1/2 cup good olive oil

1/4 cup dark brown sugar

1 large egg

1 cup greek style full fat yoghurt

1/4 cup golden syrup

1/2 cup dried figs, chopped

1 pear, chopped into 1cm dice (don't worry about peeling it)

1 cup plain whole meal flour

1/2 cup oats

1/2 cup plain flour

1 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

Preheat the oven to 200C. Line a muffin pan with patty pans (I made 16 medium muffins so needed two pans).

In a large bowl whisk together the olive oil, brown sugar, egg, yoghurt and golden syrup.

In a separate bowl mix the figs, pear, flours, oats, baking soda, salt and cinnamon.

Gently fold the wet ingredients into the dry ingredients. Do not overmix. Mix until just combined. It will be lumpy.

Spoon into cases until 3/4 full. Bake for 15-20 mins or until golden and springy to the touch. Cool on a wire rack. Serve warm or at room temperature (with butter if you are that way inclined).