Dried Fig Muffins Recipe 435 Recipes

FRESH FIG MUFFINS

Steps:

• Preheat oven to 375 F and grease a 12-cup muffin tin.
• Whisk flour, sugars, baking soda, spices and salt together in large bowl.
• Whisk yogurt, oil, eggs, and extracts together in separate bowl until smooth. Stir wet mixture into dry ingredients until combined, then fold in chopped dried figs.
• Sprinkle muffins with oatmeal and walnut topping and garnish with fresh fig slice.
• Bake for 20-25 minutes. Let muffins cool for 10 minutes before serving.

DRIED FIG MUFFINS RECIPE - (4.3/5)

Steps:

• Remove the stem and cut dried figs into quarters. Heat apple juice and butter in a saucepan over low heat until the butter is melted. Remove from heat and add in the figs and orange zest. Leave to cool until the figs are softened, about 1 hour. Preheat oven to 375F. Grease muffin cups with butter or line with muffin liners. In a mixing bowl, stir together the flour, granulated sugar, brown sugars, salt and baking powder. Make a well in the center and add the cooled fig mixture, eggs and vanilla. Stir until just combined. Do not overmix, the batter will be slightly lumpy. Spoon batter into muffin cups, filling to the rim of the cup. Bake for 20 ~ 25 mins, until golden, and toothpick inserted into the center comes out clean. Transfer muffin pan to cooling rack and let cool for 5 mins. Unmold the muffins and let cool completely.

FABULOUS FIG MUFFINS

Steps:

• Preheat oven to 375F and lightly grease 18 standard-size muffin cups (2 1/2 inches) or line with paper muffin liners.
• In a large bowl, combine flour, baking powder, cinnamon, baking soda and salt.
• In a medium bowl, beat together the eggs, buttermilk, sugar, and melted butter.
• Make a well in the center of the dry ingredients and gently mix in the wet ingredients, until just moistened.
• Gently fold in figs.
• Pour batter into muffin tins, filling about 2/3 full.
• Bake for about 20 minutes, or until a toothpick inserted into the center come out clean and the tops are golden.
• Cool on a rack in the tins for 5 minutes, then take out of the tins and cool completely on the rack or serve warm.
• -OAMC instructions- Bake as directed and cool completely.
• Wrap the muffins tightly in foil and place ina freeser bag for up to 3 months.
• To reheat, heat muffins in foil for about 15-18 minutes or until warm in a 300F oven.

FIG BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray. Thinly slice the whole figs.
• In a large bowl, combine the cereal and milk. Let sit until softened, about 5 minutes. Meanwhile, whisk together the whole-wheat flour, baking powder and salt in a separate bowl.
• Add the applesauce, honey, oil, molasses, and egg to the cereal mixture and stir until combined. Add the flour mixture and stir until just combined. Gently stir in the chopped figs. Spoon the batter into the prepared pan and top each muffin with a fig slice. Tap the pan on the counter a few times to remove any air bubbles.
• Bake for about 20 minutes or until a wooden toothpick inserted in center of 1 of the muffins comes out clean. Let cool on a wire rack for 15 minutes. If necessary, run a knife around the muffins to loosen. Unmold and cool completely on a rack.
• Excellent source of: Fiber, Vitamin B6, Vitamin B12, Folate, Manganese, Phosphorus
• Good source of: Thiamin, Riboflavin, Niacin, Calcium, Iron, Magnesium, Potassium, Selenium, Zinc

FRESH FIG OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
• Place half of the figs in a blender; blend until smooth. Chop remaining figs with a sharp knife.
• Beat eggs, applesauce, white sugar, and brown sugar together with an electric mixer in a bowl until frothy. Mix in flour, blended and chopped figs, flax meal, cinnamon, pumpkin pie spice, baking soda, and baking powder. Slowly add flour with mixer on low; fold in oats. Spoon batter into muffin cups.
• Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.