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Fabulous Fig Muffins
I love muffins. I have included OAMC/freezer instructions for these as well.
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or 2 1/2 cups
whole wheat pastry flour
, lightly beaten
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.
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