Gluten-Free Cornmeal, Fig and Orange Muffins

This is a gluten free muffin that works. It has good texture; it doesn't crumble; and, best of all, it tastes very good. I ended up adding a little bit more honey for a total of about 2 1/2 tablespoons, but the figs (I have some wonderful and quite soft dried Turkish figs) add a lot of sweetness. I also grated orange rind over my chopped figs and then poured a bit of boiling water over them and let the figs absorb both the orange flavor and the water. I did not add the orange juice. I was a bit wary when I put these in the oven as the batter is very liquid, but they were lovely. I did them in a convection oven and about twenty four minutes was more than enough time, even though I was making 6 Texas-sized muffins instead of 12 regular size muffins