Fig Jam Muffins
Yield
12 muffinsPrep
10 minCook
45 minReady
55 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Jam | |||
| 1 | cup |
figs, dried
|
|
| 2 | cups |
water
cold |
|
| 1 | cup |
sugar
granulated |
|
| 1 | x |
salt
|
*
|
| ¼ | teaspoon |
cloves
|
|
| Batter | |||
| 2 ½ | cups |
all-purpose flour
sifted |
|
| 4 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
sugar
granulated |
|
| 6 | tablespoons |
vegetable shortening
|
|
| ¾ | cup |
milk
|
|
| 2 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Jam | |||
| 237 | ml |
figs, dried
|
|
| 473 | ml |
water
cold |
|
| 237 | ml |
sugar
granulated |
|
| 1 | x |
salt
|
*
|
| 1.3 | ml |
cloves
|
|
| Batter | |||
| 591 | ml |
all-purpose flour
sifted |
|
| 2E+1 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
sugar
granulated |
|
| 9E+1 | ml |
vegetable shortening
|
|
| 177 | ml |
milk
|
|
| 2 | large |
eggs
|
|
Directions
For Jam: Rinse and drain figs.
Clip stems and grind, or chop figs fine.
Add water, bring to boil and cook and stir about 15 minutes or until water is absorbed.
Add sugar, salt and spice. Cook and stir until of thick conserve consistency -- from 7 to 10 minutes.
Sift together flour, baking powder, salt and sugar.
Work shortening into flour mixture.
Add milk and beaten eggs, stir to blend. Divide batter into 12 medium-sized greased muffin tins.
With a spoon, make a "well" in top of each muffin.
Fill each "well" with spoonful of jam. Bake in hot oven at 425 degrees F for about 18 minutes. Serve hot with butter and remaining jam.
