Prep 15 mins
Cook 20 mins
I love muffins. I have included OAMC/freezer instructions for these as well.
- 2 1⁄2 cups all-purpose flour or 2 1⁄2 cups whole wheat pastry flour
- 1 tablespoon baking powder
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 eggs, lightly beaten
- 1 cup buttermilk
- 2⁄3 cup brown sugar
- 1⁄2 cup melted butter
- 3⁄4 cup dried fig, chopped
- Preheat oven to 375F and lightly grease 18 standard-size muffin cups (2 1/2 inches) or line with paper muffin liners.
- In a large bowl, combine flour, baking powder, cinnamon, baking soda and salt.
- In a medium bowl, beat together the eggs, buttermilk, sugar, and melted butter.
- Make a well in the center of the dry ingredients and gently mix in the wet ingredients, until just moistened.
- Gently fold in figs.
- Pour batter into muffin tins, filling about 2/3 full.
- Bake for about 20 minutes, or until a toothpick inserted into the center come out clean and the tops are golden.
- Cool on a rack in the tins for 5 minutes, then take out of the tins and cool completely on the rack or serve warm.
- -OAMC instructions- Bake as directed and cool completely.
- Wrap the muffins tightly in foil and place ina freeser bag for up to 3 months.
- To reheat, heat muffins in foil for about 15-18 minutes or until warm in a 300F oven.
tastes ok. A little dry
WOW, these are fantastic! I cut the recipe back for 12 and totally regret it--we have no leftovers! I used mostly oat flour with some white wheat, and the texture was to die for. I called them Fig Newton muffins and that made DS and DH go to town on them! I used white wheat and oatmeal flours and slightly less sugar than called for (and white as I was out of brown). I will make these again for sure, and will probably use the muffin base for all sorts of fruit muffins. Thanks for posting! Made for Healthy Choices ABC Tag.
These muffins really are fabulous--my DH and I loved them! They're tender on the inside, slightly crunchy on top, and smell and taste wonderful--either fresh out of the oven, or after a couple of days in the fridge. I reduced the recipe to make a dozen muffins (the baking soda and salt amounts stayed the same as for 18 muffins--so I used a scant 1/4 teaspoon for both of them; and I used one large egg instead of 1 1/3). I also replaced all but two tablespoons of the melted butter with light olive oil, and that worked out fine. Next time, if I'm out of dried figs, I may try some other dried fruit--this is such a good basic recipe that I'm guessing a lot of other dried fruits could be used as well. Thanks for such a great (and versatile!) recipe Roosie!!!