Almond Muffins With Gooey Fig Center |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Melissa Perello, executive chef at Fifth Floor Restaurant in San Francisco. Ingredients:
1 small lemon, zest of |
1 1/2 cups almond meal |
1 cup all-purpose flour |
1/2 cup oat flour |
1/4 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1/4 teaspoon ground nutmeg |
12 small figs, stemmed |
1 egg |
1/4 cup clover honey |
1 1/4 cups skim milk |
1/8 cup almond oil |
6 tablespoons sliced almonds |
Directions:
1. Heat oven to 350°F Combine first 9 ingredients in a bowl.
2. Puree figs in a food processor until smooth and scrape into a small saucepan. Place over low to medium heat, stirring constantly, until puree gently boils, about 5 to 10 minutes.
3. Let cool, then refrigerate.
4. Whisk egg, honey, milk and oil in a bowl. Incorporate into flour mixture and blend on low with a hand mixer.
5. Line a muffin tin with paper cups; fill each halfway with batter. Add 1 tbsp fig puree to center of each cup, then cover with a small spoonful of batter. Sprinkle almonds on top.
6. Bake until golden brown, 12 to 15 minutes.
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