Fabulous Fig Muffins

Name: Fabulous Fig Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 18 muffins
Ingredients: 591.47 ml all-purpose flour or 591.47 ml whole wheat pastry flour; 14.79 ml baking powder; 7.39 ml ground cinnamon; 1.23 ml baking soda; 1.23 ml salt; 2 eggs, lightly beaten; 236.59 ml buttermilk; 157.80 ml brown sugar; 118.29 ml melted butter; 177.44 ml dried fig, chopped

Submitted by Roosie

"I love muffins. I have included OAMC/freezer instructions for these as well."

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photo by Dorel

Ready In:: 35mins
Ingredients:: 10
Yields:: 18 muffins

ingredients

591.47 ml all-purpose flour or 591.47 ml whole wheat pastry flour
14.79 ml baking powder
7.39 ml ground cinnamon
1.23 ml baking soda
1.23 ml salt
2 eggs, lightly beaten
236.59 ml buttermilk
157.80 ml brown sugar
118.29 ml melted butter
177.44 ml 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

They came out wonderful, however I added a fresh lemon glaze.
Marion J.
tastes ok. A little dry

Erin M Ryan
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.

jessi_mcg
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!!!

So Cal Gal
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.

vintagenovelty

see 3 more reviews

Tweaks

Fig muffins, however I added walnuts , with Fresh lemon glaze

Marion J.
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!!!

So Cal Gal
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.

vintagenovelty