Fresh Fig Muffins
I suspect my non-baking grandmother Lady adapted this recipe from an apple sauce muffin recipe. It possibly came from her thick Settlement Cookbook, which was one of the few cookbooks in her house, and which has now unfortunately been lost. As she did, you can swap out a different fruit purée for the figs or applesauce such as cooked and mashed pumpkin or squash, or very ripe mashed persimmon pulp.
1\2 cup sugar
2 teaspoons baking powder
1\2 teaspoon baking soda
1\2 teaspoon salt
1\2 teaspoon ground nutmeg or mace
1 cup peeled and mashed fresh fig
1\4 cup vegetable oil or melted butter
1 egg, slightly beaten
Cinnamon sugar for dusting, if desired
Preheat oven to 400˚ F
Special equipment: muffin pan, sprayed with baking spray or lined with muffin papers, large mixing bowl, 2 cup glass measuring cup, silicone spatula
- In large mixing bowl, stir together flour, sugar, baking powder, baking soda, and nutmeg. Set aside.
- In glass measuring cup, stir together mashed fig, oil, and egg. Add to flour mixture, stirring with spatula just until wet ingredients are incorporated.
- Divide batter between prepared muffin pan wells. Sprinkle tops with cinnamon sugar, if desired. Bake for 18 to 20 minutes or until toothpick inserted into center of muffin tests clean. Serve warm or at room temperature. Store loosely covered for up to three days or freeze, tightly wrapped, for up to one month.