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!!!
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.
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!
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.
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.