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!

FIG BUTTERMILK MUFFINS

Muffins:

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

TOPPING:

1/4 cup sugar (I used Sucanat)

1/4 cup quick oats

1 tablespoon butter

INSTRUCTIONS

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. 

soup and a muffin recipe....

Here are two recipes from my menu plan this week. The first one is The All- American Cheeseburger soup I made for Monday night. The second one is my Banana Bread recipe that I turned into muffins instead of a loaf. These two are very easy.

 

Little Ruthie Bug, as her daddy calls her with her bowl of All-American Cheeseburger Soup.

 

Not the best picture of the soup but you get the idea! I accidently deleted the other picture of it. Sorry! To lazy to go and find it!

All -American Cheeseburger Soup

 

1 pound of ground meat

1 medium onion, chopped

1 stalk of celery, chopped

2 cloves garlic, minced

2 Tablespoons flour

28 ounces of beef broth

2 potatoes, scrubbed and coarsely chopped

1 can petite diced tomatoes

2 cups shredded cheddar cheese

1 small can tomato sauce

1/2 cup ketchup

2 Tablespoons Dijon mustard

1 cup whole milk

Toasted buns or rolls, we used croutons

Cheeseburger Toppings:

pickles, onions, mayo, mustard, ketchup

 

In a 6 quart Dutch oven, cook beef, onions, garlic and celery until tender. Sprinkle the flour on the meat mixture and cook for 2 minutes.

 

Stir in the broth and potatoes. Bring to a boil and reduce the heat and cook about 10 minutes or until potatoes are tender.

 

Stir in tomatoes, cheese, tomato sauce, ketchup and Dijon mustard. Cook on low until cheese is melted. Stir in the milk. Heat through. Serve with toasted buns and cheeseburger toppings.

 



 

 

 

 

 

 

The next pictures are of the banana bread muffins I made this morning.

 

 

 

As you can see, the batter is very thick. That's ok.

 

Just scoop it into muffin tins.

 

This is the streusel topping I made for the muffins.

 

Just take little pieces of the topping and place on top of the batter.

 

Here is the finished muffin ready to eat!

Banana Bread Muffins

 

1 cup oil

1 cup sugar

1- 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

2 teaspoons pure vanilla extract

1- 1/2 cups (about 2) mashed ripe bananas

2 cups all-purpose flour

1/2 cup chopped pecans

 

Streusel Topping:

 

2 Tablespoons softened butter

3 Tablespoons flour

1/4 cup brown sugar or sucanat

 

 

Heat oven to 350 degrees. Spray your muffin pans. Beat oil and sugar together. Add your vanilla, eggs and mashed bananas. Gradually  beat in the flour, baking powder, baking soda and salt. Stir in your chopped pecans.

 

Scoop your batter into the muffin tins and sprinkle your streusel topping on top of the batter. Bake about 12 minutes or until golden brown.

 

Cool on baking racks for 5 minutes.

 

 

 

 

I hope you have enjoyed reading about the meals I am cooking this week for my family. Stay tuned for the Chicken Skillet Lasagna I cooked tonight, it was a hit!!!

 

God Bless!