Wild fig and buttermilk muffins

This original muffin recipe is taken from Nourishing Traditions, but I have adapted it to my own tastes and preferences.
It really is very healthy, delicious and so damn simple!

Cook's tip * you need to start this the night before by soaking the flours in buttermilk or water and lemon over night in a bowl covered with tea towel*

2 cups barley flour (demeter farm mill)
1 cup spelt flour (demeter farm mill)
1/4 cup maple syrup
1 tablespoon raw honey
2 cups wild figs (available from middle eastern grocers and sometimes organic retailers)
1 tablespoon cardamom powder
1 tablespoon cinnamon
1 tablespoon pure vanilla extract (not artificial colouring please)
1 teaspoon sea salt
2 cups butter milk (or water if dairy sensitive with 1 tablespoon lemon juice)
60 grams melted organic butter
2 eggs

Soak flours overnight in butter milk or water and lemon juice
In a saucepan gently on low simmer melt the butter and add maple syrup and honey stir well.
To the soaked flours add the spices, salt and vanilla and also whisked eggs, lastly add butter mixture and figs and gently fold.
The mixture will be more like a dough, spoon into a muffin pan and bake for 20 minutes or until firm to touch, cool and enjoy with a spread of butter and a cup of tea!