8 Reviews

tastes ok. A little dry

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Erin M Ryan April 30, 2013

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.

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smellyvegetarian January 30, 2011

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!!!

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So Cal Gal December 20, 2007

These were really great, despite my major errors. I cut the recipe into half (mistake#1), ran out of eggs (mistake#2), had to use egg substitute that couldnt be beaten out properly (mistake#3), used milk instead of buttermilk, and increased the dried figs to 1/2 cup :) I also used 2/3 cup whole wheat flour and topped up 1 1/2 cups in total with self-raising flour. Kept the amount of baking powder the same, though.

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vintagenovelty August 24, 2007

These are great! I received some dried figs and had no idea what to do with them. This was the solution. I have made three batches so far and they have been eaten up very quickly! Thanks for sharing!

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Mrs. Moon November 05, 2006

I had some figs I wanted to use up and I love muffins and came across this recipe. I had 1 cup chopped up figs and it worked out fine, I only used 1/2 cup brown sugar and made 6 jumbo muffins, baked for 25 minutes. Very good muffins, thanks for posting Roosie.

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Dorel June 11, 2005

Very nice flavor, accented by the crunch of the dried figs. I made these with dark brown sugar, since dark or light was not specified. Cut recipe in half, and got 9 beautiful muffins which were perfectly baked in 15 minutes. Thanks for posting, Roosie.

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FlemishMinx May 29, 2005
Fabulous Fig Muffins