One thing I love about living in the south is the surprise deliveries of fresh fruit from our neighbors. We've gotten two baskets of peaches, a watermelon, and earlier this week, a bag of fresh figs plucked right from their backyard.
Fresh figs are usually expensive and hard to come by in the grocery store, so I was excited to receive these. I snacked on them throughout the week, but there were too many to polish off by myself. M had never tried a fresh fig before and was a little weirded out by them. The texture of a whole fig is a bit strange. However he loved the muffins I made with them. I was hoping to have them for breakfast this week. Unfortunately they're already gone.
This is the Fresh Fig Cake recipe I started off with, but by the time I was done making substitutions, the 1.5 cups of fig puree was the only recognizable ingredient the two recipes had in common. It more closely resembled the zucchini-pecan muffins I made a few weeks ago.
Runblondie26's Fresh Fig Muffins:
1 1/2 cups sugar
1/2 cup oil
1-1/2 cup pureed fresh figs
2 1/4 cups flour
1 tsp. cinnamon
1 tsp pumpkin pie spice
1 tsp. baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/2 cup chopped pecans
1/2 cup golden raisins
1) Beat oil, sugar and eggs until frothy
2) Mix in fig puree, milk, spices, baking soda, baking powder, and salt
3) Slowly mix in the flour on low speed
4) Fold in pecans and raisins
5) Pour batter into muffin pans sprayed with non-stick cooking spray
6) Bake at 350 degrees (convection setting) for ~25 minutes
Recipe makes 14 muffins
As a thank you, I gave a plate to our neighbors. For added presentation points, I drizzled honey over them right before I sent them over. It was a delicious touch if you're not too worried about your sugar intake. It elevated their sweet status to dessert level.
We were given an open invitation help ourselves to their fig trees. I already plan to gather some more this weekend to make another batch of muffins. There are a few more modifications I'll make this time:
1) Reduce sugar to 1 c
2) Use 1 cup of rolled oats in place of 1 cup of flour
3) Add 1 tsp vanilla extract
I could probably take it one step further and use Splenda for Baking in place of the sugar, and plain yogurt in place of the oil.
I'll also be hiding a stash in the freezer so they don't all disappear on me by Sunday night.
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