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Fresh Fig Muffins

Fresh Fig Muffins

Oxmoor House JANUARY 1984

  • Yield: about 1 dozen

Ingredients

  • 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

Preparation

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.

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Fresh Fig Muffins recipe

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