I found this delicious recipe tucked inside a book that I purchased from a second-hand bookstore. This recipe is one of the most valuable treasures I have discovered. I have other treasures that were hiding in old books, including pressed leaves, postcards, addresses, funeral announcements, and antique bookmarks. When I find something unexpected, I am always curious about the person who previously owned the book. Sometimes, I let my imagination create a little fiction.

A Gingered Fig Muffin makes a delicious breakfast and is even better with a cup of tea or coffee. The result is more like a scone, in texture, so I tried baking half of the batter in a pie plate, and I loved the results.

You can see the original recipe in the photo, but I have made changes to suit my taste. I have omitted the orange peel, and I don’t grind the fruit up in my food processor. I prefer to eat the muffins hot with a generous serving of apricot jam. I love the taste surprise when a bit of warm ginger or a burst of fruity fig pushes through the sweet flavour of apricot jam.