Sierra Nevada Gems
Yield
16 gemsPrep
13 minCook
12 minReady
25 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | each |
figs
california dried , stewed, unsweetened |
|
| 2 | cups |
all-purpose flour
|
|
| 4 ½ | teaspoons |
baking powder
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| ⅓ | cup |
vegetable shortening
melted |
*
|
| ¾ | cup |
milk
(about) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | each |
figs
california dried , stewed, unsweetened |
|
| 473 | ml |
all-purpose flour
|
|
| 23 | ml |
baking powder
|
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 79 | ml |
vegetable shortening
melted |
*
|
| 177 | ml |
milk
(about) |
|
Directions
Butter muffin pans generously.
Snip stems off stewed figs and place figs in mixing bowl.
Beat them hard, until whirled into small bits.
Sift flour, measure and sift again with baking powder, sugar and salt.
Add dry ingredients to figs and mix lightly.
Add eggs, shortening and milk, and stir together until just mixed.
Fill muffin pans half full.
Bake in hot oven (400 F.) for about 12 minutes or until lightly browned.
