May 08, 2009

Fresh Fig Muffins

This recipe was given to me by a friend from California. It has a wonderful flavor, is moist and still feels light!! Works wonderful with green or purple figs!! Try with a bit of cinnamon ice cream or a dollop of whipped cream, an orange sauce or you might like a bit of a ginger cream...

You could make a savory treat with this and serve it next to a cheese platter!!

Enjoy Alissa


Note: Do not overmix!

Fig Muffins

2 Tbsp. sweet butter, melted
1 egg
1 cup buttermilk
1/3 cup firmly packed light brown sugar
1-1/2 cups all-purpose flour (i used spelt)
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp vanilla sugar
2/3 cup finely fresh or dried figs
1/2 cup chopped pecans

Set oven at 425º. Grease 12-cup muffin pan.
Combine melted butter, egg, and buttermilk in large bowl. Mix well.
Combine brown sugar, flour, baking powder, soda and salt. Stir to mix. Add flour mixture to liquid ingredients, MIXING ONLY UNTIL DRY INGREDIENTS ARE MOISTENED. Stir in the figs and pecans.
Spoon into muffin pan, filling about two thirds full.
Bake for I say about 20 minutes Best served warm with butter

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