Berry & fig skillet muffin

Easy, delicious, and full of fresh berries - tastes like summer in a skillet!
Fresh figs on a skillet muffin

Good for an easy breezy brunch menu, serve along with poached eggs and basic gluten-free bread.

For a decadent dessert, top with dairy free chocolate ice cream and shaved dark chocolate.



1.Preheat oven to 200°C/400°F. Grease a 1.5 litre (6-cup) skillet or ovenproof dish with a little of the dairy-free spread.
2.Process vanilla, ½ cup (125ml) water, dates, cinnamon, ginger, almond meal, coconut cream, baking powder and flour until smooth.
3.Whisk eggs in a large bowl until light and frothy. Add cinnamon mixture to egg; stir gently to combine. Pour into skillet.
4.Bake muffin for 25 minutes or until risen and firm. Remove and cool for 15 minutes.
5.Meanwhile, heat remaining spread and honey in a large frying pan over medium heat; cook half the berries for 2 minutes or until they release some of their juices.
6.Spoon coconut yoghurt over muffin. Stir figs into berry mixture; spoon fruit mixture over muffin and top with remaining berries. Serve immediately.

We used a mixture of raspberries, blueberries and cherries.

Skillet muffin is best made close to serving.


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