22 fig quick Recipes

  • Figs Blueberries And Hazelnuts Tart
    pie crust, unbaked, fresh or frozen blueberries , unthawed and
    8 More
    pie crust, unbaked, fresh or frozen blueberries , unthawed, green or black fresh or preserved figs, quick-cooking or traditional oats, brown sugar, ground cinnamon, ground cardamom, ground nutmeg, toasted and finely chopped hazelnuts
    30 min, 10 ingredients
  • Hazelnut-Fig Quick Bread
    hazelnuts, fresh orange juice, chopped dried figs, sugar and
    8 More
    hazelnuts, fresh orange juice, chopped dried figs, sugar, vegetable oil, grated orange rind, egg, egg white, all-purpose flour, baking soda, salt
    12 ingredients
  • Fig, Date, and Walnut Quick Bread
    low-fat buttermilk, grated lemon rind, ground nutmeg and
    11 More
    low-fat buttermilk, grated lemon rind, ground nutmeg, chopped dried figs, chopped pitted dates, brown sugar, canola oil, eggs, whole wheat flour (about 3 1/2 oz), all-purpose flour (about 3 1/3 oz), baking soda, salt, chopped walnuts
    15 ingredients
  • Oat-Topped Fig Muffins
    all-purpose flour (about 6 3/4 oz) and
    14 More
    all-purpose flour (about 6 3/4 oz), whole wheat pastry flour (about 5 1/8 oz), sugar, baking powder, baking soda, salt, low-fat buttermilk, chopped dried figs, canola oil, vanilla extract, egg, brown sugar, quick-cooking oats, butter, melted
    15 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Instant Hot Chia Cereal
    chia seeds, quinoa flakes (and/or instant/quick oats) and
    5 More
    chia seeds, quinoa flakes (and/or instant/quick oats), chopped dates (and/or dried figs, or other dried fruit), chopped walnuts (and/or pecans, almonds, cashews...), pepitas (and/or sunflower seeds, shredded coconut...), cinnamon, sea salt (optional)
    7 ingredients
  • Energy Bars
    sugar, cornstarch, water and
    8 More
    sugar, cornstarch, water, fruit (any combo or 1- raisin, fig, date), butter, brown sugar, flour, baking soda, salt, quick oats (not instant ), water
    40 min, 11 ingredients
  • Beef Curry with Fruit
    boneless beef chuck roast, chopped onion and
    13 More
    boneless beef chuck roast, chopped onion, vegetable oil or 1 tbsp olive oil, pineapple chunks (in juice), orange juice, quick-cooking tapioca, brown sugar, curry powder, salt, pepper, dried fig, coarsely chopped, currants, unpeeled apricot halves in light syrup, drained and halved, hot cooked couscous or 4 cups rice, chopped fresh cilantro
    9 hour 20 min, 15 ingredients
  • Fig and Apple Oatmeal Crisp Fig and Apple Oatmeal Crisp
    coarsely chopped natural whole almond and
    11 More
    coarsely chopped natural whole almond, light brown sugar, divided, all-purpose flour , plus, all-purpose flour, granny smith apples, quartered, peeled, cored, and thinly sliced (about 4 cup.), dried calimyrna figs or 8 oz dried black figs, stems trimmed, finely chopped, diced crystallized ginger, quick-cooking rolled oats (do not use instant), ground ginger, salt, unsalted butter, cut into small pieces, at room temperature, vanilla ice cream or vanilla frozen yogurt or heavy cream
    1 hour 25 min, 12 ingredients
  • Fig Bars Fig Bars
    dried figs or 1 3/4 cups chopped figs, port wine and
    8 More
    dried figs or 1 3/4 cups chopped figs, port wine, orange juice, all-purpose flour, quick-cooking oats, light brown sugar, ground cinnamon, chilled butter , cut into pieces, egg white
    10 ingredients
  • Quick and Easy Fresh Fig and Strawberry Sorbet Quick and Easy Fresh Fig and Strawberry Sorbet
    ripe fig, peeled if desired and cut up (about 2 cups) and
    3 More
    ripe fig, peeled if desired and cut up (about 2 cups), strawberry, stemmed and cut up, sugar, crisp fruity white wine (such as pinot gris or riesling)
    5 hour , 4 ingredients
  • Spicy Fig Loaf Spicy Fig Loaf
    flour, sugar, baking powder, baking soda, salt, cinnamon and
    6 More
    flour, sugar, baking powder, baking soda, salt, cinnamon, powdered ginger, pecans, chopped, dried fig, chopped, quick-cooking oats, buttermilk, oil
    1 hour 20 min, 12 ingredients
  • Fresh Fig Bars Fresh Fig Bars
    fresh figs chopped, water, honey, salt, grated lemon peel and
    7 More
    fresh figs chopped, water, honey, salt, grated lemon peel, flour, water, lemon juice, shortening, brown sugar packed, flour, quick cooking oatmeal
    30 min, 12 ingredients
  • Vegan Apricot Fig Cornmeal Quick Bread Vegan Apricot Fig Cornmeal Quick Bread
    ripe bananas, maple syrup, canola oil, soymilk and
    12 More
    ripe bananas, maple syrup, canola oil, soymilk, vanilla extract, almond extract, orange zest, cornmeal, all-purpose flour, baking powder, baking soda, cinnamon, salt, dried apricots, dried figs, pecans
    1 hour , 16 ingredients
  • Oatmeal Porridge With Raisins, Apricots, and Figs Oatmeal Porridge With Raisins, Apricots, and Figs
    water, quick-cooking rolled oats, raisins and
    7 More
    water, quick-cooking rolled oats, raisins, dried apricot, sliced, dried figs, quartered, sugar, vanilla extract, ground cinnamon, ground cardamom, salt
    30 min, 10 ingredients
  • Granola Bars With Coconut and Dried Fruit Granola Bars With Coconut and Dried Fruit
    quick-cooking oatmeal, whole wheat pastry flour and
    9 More
    quick-cooking oatmeal, whole wheat pastry flour, baking soda, dark brown sugar, vanilla, coconut oil, honey, coconut flakes, dried figs, dates, prunes
    40 min, 11 ingredients
  • Figgy Bars Figgy Bars
    black mission figs, finely chopped (scant 1 cup), water and
    15 More
    black mission figs, finely chopped (scant 1 cup), water, quick-cooking oats, uncooked, brown sugar, dark molasses, trans fat-free extra-light vegetable oil spread (60% to 70% oil), egg, all-purpose flour, toasted wheat germ, pumpkin pie spice, grated orange rind, salt, baking soda, baking powder, sugar, brandy, warm water
    48 min, 17 ingredients
  • Figgy Bars Figgy Bars
    black mission figs finely chopped, water and
    16 More
    black mission figs finely chopped, water, quick cooking oats (uncooked ), brown sugar, dark molasses, tblspns. butter, egg, flour, wheat germ, pumpkin pie spice, grated fresh orange peel, salt, baking soda, baking powder, hard sauce glaze, sugar, tblspns. brandy, tblspn. warm water
    25 min, 19 ingredients




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