Preheat oven to 180°C/350°F. Lightly grease a 6-hole texas (¾-cup/180ml) muffin pan; line with paper cases.
Rinse and drain quinoa. Place quinoa and 1 cup (250ml) water in a small saucepan; bring to the boil over high heat. Reduce heat to low; cook, covered, for 15 minutes or until tender and water is absorbed. Remove from heat; stand for 10 minutes, then fluff with a fork. Cool.
Combine eggs, ½ cup (125ml) of the maple syrup, yoghurt, oil and vanilla. Sift flour, baking powder and 1 teaspoon of the cinnamon into a large bowl. Stir in quinoa flakes and chopped figs. Make a well in the centre; stir in the egg mixture and quinoa until just combined. Spoon mixture into paper cases; top with halved figs and sprinkle with remaining ¼ teaspoon cinnamon.
Bake muffins for 25 minutes or until a skewer inserted into the centre comes out clean. Serve drizzled with remaining maple syrup.
You can replace the dried figs with other dried fruit. Try sultanas and top with a cluster of small fresh grapes, or apricots and their fresh counterpart, or dates, topped with fresh sliced banana.
Muffins are best eaten on the day they are made.Test Kitchen tip