Fresh Fig Muffins
Fresh Fig Muffins recipe
Yield
1 dozenPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
figs
fresh, finely chopped |
|
| 2 | cups |
all-purpose flour
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ⅓ | cup |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
milk
|
|
| 1 | each |
eggs
beaten |
|
| ¼ | cup |
butter
or margarine, melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
figs
fresh, finely chopped |
|
| 473 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 79 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
milk
|
|
| 1 | each |
eggs
beaten |
|
| 59 | ml |
butter
or margarine, melted |
|
Directions
Dredge figs in 2 tablespoons flour, tossing lightly to coat; set aside.
Combine remaining flour, baking powder and salt in a medium bowl; sift together 4 times.
Stir together milk, eggs and butter; add to dry ingredients, stirring until moistened.
Fold in reserved figs. Spoon batter into greased muffin pans, filling ⅔ full.
Bake at 450℉ (230℃) for 20 minutes or until golden brown.
Remove from pans. Serve warm.
