Fresh Fig Muffins
- Fresh fruit purees make low-fat muffins not only moist but healthful, and this recipe offers a particularly good use for backyard fruit during our Gulf Coast fig season (late June to mid July).
1 cup old-fashioned rolled oats
Enough fresh figs (very ripe) to make 1¼ cups puree
½ cup almond milk
1 large egg
1 teaspoon vanilla
2 tablespoons melted butter
¼ cup brown sugar
¾ cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon freshly ground nutmeg
¼ teaspoon salt
½ cup raisins (optional)
Equipment: Food processor
Muffin tin
Natural Gas oven
Makes 12 muffins.
Puree the figs in a food processor and scrape into a large bowl. Whisk in the milk and vanilla and add the oats. Set aside for the oats to soften.
Preheat the oven to 375 degrees.
Grease the muffin tin with softened butter.
In a separate bowl whisk together the flour, baking powder, baking soda, nutmeg, and salt. Mix in the raisins here if using.
In a small bowl beat the egg and beat in the melted butter. Add to the fig mixture and mix well. Add the dry mix to the fig mixture and mix in gently with a spatula until just combined. Be sure not to overmix!
Divide the batter into the muffin tin and bake for 15 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the tin and onto a wire rack to cool. These are best served lightly warm, either soon after baking or heated for a few seconds in a microwave. Yum!