Fig Jam Muffins Recipe
Yield: 12 MuffinsRecipe by luhu.jp
Ingredients:
JAM
1 cup: California dried figs,
2 cup: Cold water,
1 cup: Granulated sugar,
Salt,
1/4 tsp: Cloves,
BATTER
2 1/2 cup: Sifted all-purpose flour,
4 tsp: Baking powder,
1 tsp: Salt,
2 tbsp: Granulated sugar,
6 tbsp: Shortening,
3/4 cup: Milk,
2: Eggs,
Directions:
For Jam: Rinse and drain figs. Clip stems and grind or chop figs
fine. Add water, bring to boil and cook and stir about 15 minutes or
until water is absorbed. Add sugar, salt and spice. Cook and stir
until of thick conserve consistency -- from 7 to 10 minutes.
Sift together flour, baking powder, salt and sugar. Work shortening
into flour mixture. Add milk and beaten eggs, stir to blend. Divide
batter into 12 medium-sized greased muffin tins. With a spoon, make a
"well" in top of each muffin. Fill each "well" with spoonful of jam.
Bake in hot oven (425 F.) about 18 minutes. Serve hot with butter and
remaining jam.
Source: 48 Family Favorites with California Figs Reprinted with the
permission of The California Fig Advisory Board Electronic format
courtesy of Karen Mintzias
Source from luhu.jp
fine. Add water, bring to boil and cook and stir about 15 minutes or
until water is absorbed. Add sugar, salt and spice. Cook and stir
until of thick conserve consistency -- from 7 to 10 minutes.
Sift together flour, baking powder, salt and sugar. Work shortening
into flour mixture. Add milk and beaten eggs, stir to blend. Divide
batter into 12 medium-sized greased muffin tins. With a spoon, make a
"well" in top of each muffin. Fill each "well" with spoonful of jam.
Bake in hot oven (425 F.) about 18 minutes. Serve hot with butter and
remaining jam.
Source: 48 Family Favorites with California Figs Reprinted with the
permission of The California Fig Advisory Board Electronic format
courtesy of Karen Mintzias
Source from luhu.jp