STICKY FIG MUFFIN
STICKY FIG MUFFIN
I have been toying with the idea of making breakfast muffins lately, mostly because my mornings are always super hectic, and I need something I can easily grab and take on the go. I figured what could be better than a nice warm muffin to go with my coffee? I’m not a morning person at all, so having to get up early is torturous for me, but having a great cup of coffee with something good to eat helps. Since I’m still savoring the last of the summer figs, I had this idea to make a healthy fig muffin. I’ve never really made fig muffins before and I didn’t know how this would play out, but I was determined!
It sounded so good in my head -a healthy muffin- but that was a lot harder to execute than I thought. The first batch I made was a modified sticky orange muffin recipe that I got from an old Fannie Farmer cookbook, which I thought would be so good if the figs were added to it. I also thought I should cut back on the sugar a bit and add cocoa powder, but that turned out to be a disaster! My poor sisters and some friends willingly tried it (and I can’t thank them enough for being so brave) but their faces showed how horrible it was as soon as they took a bite, and it really was terrible! The texture was all wrong, and the taste is what I would imagine a dog treat would taste like, which was later confirmed when I was told that one of our friend’s dog ate some of it. I guess I should take pleasure in knowing that someone enjoyed it. Don’t worry, the dog is fine.
So it now became a challenge for me to make a really good fig muffin, because there’s nothing more I love than a good challenge. After my endless search for a really good recipe, I finally found something that didn’t disappoint. I didn’t cut back on anything this time. Sometimes, you just have to forgo healthy and go with what tastes good! This was adapted from the Food52 web site, which I recommend you check out immediately!
(Makes 12 muffins)
(click here for Full Grocery List)
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 a cup of buttermilk
1/2 cup of milk
1/2 cup melted butter
1 teaspoon vanilla
6-8 fresh figs, chopped and 3 small figs sliced thinly
zest of 1 large orange
Turbinado sugar to use for the bottom of the muffin tins and to sprinkle on top
- Preheat the oven to 350 degrees. Grease a muffin tin with butter , then sprinkle the bottom of each tin with turbinado sugar.
- Combine the dry ingredients in a large mixing bowl and whisk together to blend well. Set aside.
- Combine all the liquids and the eggs in a medium sized mixing bowl and mix well.
- Add the liquid ingredients to the dry ingredients while stirring slowly.
- Add the chopped figs and orange zest to the mixture and blend well.
- Pour the mixture into the muffin pan and fill each cup to the top.
- Sprinkle each muffin with turbinado sugar and top with a sliced fig.
- Bake for 20-25 minutes or until a tester comes out clean.
Best served warm with some butter. I hope this makes your mornings a little easier. Enjoy!
STICKY FIG MUFFIN GROCERY LIST
whole wheat flour
A dozen fresh figs
1 large orange