Instructions

1. Preheat the oven to 180°C. Line a muffin tin or prepare silicon moulds.
2. Using an electric whisk beat the butter and sugar until light and creamy.
3. Add the eggs one by one, together with a tsp of flour, while you keep beating. Add the remaining flour and the grated orange zest. Carefully combine with a spatula.
4. Chop the figs into 1 cm pieces, then mix gently in the batter.
5. Spoon the mixture into the muffin cases.
6. Cut the extra figs into thin wedges and put these onto each muffin, slightly pressing into the batter.
7. Bake for 20-25 minutes until golden brown.
8. Meanwhile, heat the orange juice and honey and cook until you get a thick syrup.
9. Take the muffins out of the oven, spoon over the syrup, then allow them to cool for about 15 minutes, then transfer them to a wire rack.