Sierra Nevada Gems
Submitted by rayol
Quick fig muffins with a tender crumb, sweetened naturally with California dried figs. A vintage gem recipe that turns stewed fruit into warm, wholesome breakfast treats in under 30 minutes.
YIELD
16 gemsPREP
13 minCOOK
12 minREADY
25 minThese rustic muffins showcase California dried figs in their finest form, whipped into the batter for natural sweetness and chewy texture throughout.
The recipe hails from the Sierra Nevada region, where fig orchards once dotted the foothills and home bakers created simple, satisfying treats with minimal sugar.
Ready in just 25 minutes from start to finish, they’re perfect for using up dried fruit from your pantry.
Pro Tips
- Stew the figs in just enough water to soften them before beating into small bits for even distribution
- Don’t overmix once you add the dry ingredients; stir just until combined for tender muffins
- Fill muffin cups only halfway as these rise beautifully in the oven
Ingredients
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.
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