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1
Preheat the oven to 325.
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2
Butter and flour a 6-cup muffin pan and set aside.
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3
In a small saucepan over medium heat, add 7 ounces of chopped figs, honey, orange juice and salt to the pan.
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4
Let the figs cook down and become syrupy for about 8 minutes.
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5
Take off the heat, grate in the lemon zest, and set aside.
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6
In a large bowl, whisk together the flour cornmeal, sugar, baking powder, baking soda and salt.
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7
In a medium bowl, whisk the eggs until well combined then stir in the buttermilk, milk, honey, and molasses.
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8
Pour half of the wet mixture in with the dry ingredients and whisk until smooth.
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9
Add the rest of the wet ingredients to the dry and continue to mix until smooth again.
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10
Gently fold in the warm figs and their syrup, just enough so that batter leaves a light swirling trail of fig syrup.
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11
Pour the batter into the prepared baking cups.
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12
Bake for 20-25 minutes until the cornbread has risen and the centers are slightly firm but still soft to the touch.
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13
Let cool on a wire rack.
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14
Once muffins are cool run a knife around the edges of the pan to release them.
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15
To serve, garnish each muffin with a few quarters of the remaining fresh figs.
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16
The muffins are best served warm with a drizzling of honey.
