Fabulous Fig Muffins
photo by Dorel
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
18 muffins
ingredients
- 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
directions
- 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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Reviews
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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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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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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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Tweaks
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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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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.
RECIPE SUBMITTED BY
Roosie
San Francisco, CA