Friday, July 22, 2016

Fig Season

It's fig season around here so I decided to find a really good fig muffin recipe for our breakfast the other morning. They were delicious! Recipe at the bottom!



2 1/2 cups all purpose flour
1/2 cup sugar, I used Sucanat
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups buttermilk
2 tablespoons coconut oil
1 teaspoon vanilla
1 egg
1 1/2 cups chopped dried figs, I used my fresh figs cooked down in an extra light syrup


1/4 cup sugar (I used Sucanat)
1/4 cup quick oats
1 tablespoon butter


Preheat oven to 400 degrees. Spray 12-cup muffin tin with baking spray and set aside. In a large bowl, combine flour, sugar, baking powder and baking soda. In a separate bowl, whisk buttermilk, oil, vanilla and egg until combined. Add buttermilk mixture to flour mixture, folding to combine. Fold in figs. Divide batter evenly among prepared muffin tins. Prepare topping, sprinkle over batter. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool on wire rack. 

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