Recipe Method

1. Pre-heat oven to 180 °C with oven shelf in centre position . Line a 12-cup muffin tin with paper cases.
2. Unmould the cream cheese from the tub, and cut half of it into 12 dice-size cubes.
3. Add nutmeg into the dry muffin mix then proceed with preparing according to the easy on-pack instructions.
4. Half-fill the mixture into each muffin case and place a cube of cream cheese in the centre. Cover the cube well with enough mixture to ¾ fill each case.
5. Bake for 15 minutes.
6. Warm fig jam, and brush over the muffin tops as they are removed from the oven.