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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I love muffins. I have included OAMC/freezer instructions for these as well. Ingredients:
2 1/2 cups all-purpose flour or 2 1/2 cups whole wheat pastry flour |
1 tablespoon baking powder |
1 1/2 teaspoons ground cinnamon |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
2 eggs, lightly beaten |
1 cup buttermilk |
2/3 cup brown sugar |
1/2 cup melted butter |
3/4 cup dried fig, chopped |
Directions:
1. Preheat oven to 375F and lightly grease 18 standard-size muffin cups (2 1/2 inches) or line with paper muffin liners.
2. In a large bowl, combine flour, baking powder, cinnamon, baking soda and salt.
3. In a medium bowl, beat together the eggs, buttermilk, sugar, and melted butter.
4. Make a well in the center of the dry ingredients and gently mix in the wet ingredients, until just moistened.
5. Gently fold in figs.
6. Pour batter into muffin tins, filling about 2/3 full.
7. Bake for about 20 minutes, or until a toothpick inserted into the center come out clean and the tops are golden.
8. 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.
9. -OAMC instructions- Bake as directed and cool completely.
10. Wrap the muffins tightly in foil and place ina freeser bag for up to 3 months.
11. To reheat, heat muffins in foil for about 15-18 minutes or until warm in a 300F oven.
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