Fresh Fig Muffins



about 1 dozen

Recipe from

Oxmoor House


2 large fresh figs, finely chopped
2 cups plus 2 tablespoons all-purpose flour, divided
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten
1/4 cup butter or margarine, melted


Dredge figs in 2 tablespoons flour, tossing lightly to coat well; set aside.

Combine remaining flour, sugar, baking powder, and salt in a medium mixing bowl; sift together 4 times. Stir together milk, egg, and butter; add to dry ingredients, stirring until dry ingredients are moistened. Fold in reserved figs.

Spoon batter into greased muffin pans, filling two-thirds full. Bake at 450° for 20 minutes or until golden brown. Remove from pans, and serve immediately.