Almond Cardamom Fig Muffins Recipes

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ALMOND-CARDAMOM-FIG MUFFINS



Almond-Cardamom-Fig Muffins image

Number Of Ingredients 18

DRY INGREDIENTS
1 1/2 cups whole wheat flour
1 cup unbleached flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon ground cardamom
WET INGREDIENTS
1 3/4 cups skim milk
3/4 cup applesauce
1 large egg
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
GOODIES
1 cup chopped dried fig
TOPPING
1/2 cup sliced almonds

Steps:

  • 1. Preheat the oven to 400°F. 2. Sift the dry ingredients together in a large bowl. Add the goodies and toss to coat. If necessary, use your hands to coat the gooey bits. 3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir. 4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. Top each muffin with a large pinch of sliced almonds, taking care to sprinkle them evenly over each cup. Too much topping piled high in the middle will prevent the muffins from rising properly. 5. Bake for 15 to 20 minutes. 6. Cool the muffins at least 10 minutes before removing from the tin.

Nutrition Facts : Nutritional Facts Serves

FABULOUS FIG MUFFINS



Fabulous Fig Muffins image

Make and share this Fabulous Fig Muffins recipe from Food.com.

Provided by Roosie

Categories     Quick Breads

Time 35m

Yield 18 muffins

Number Of Ingredients 10

2 1/2 cups all-purpose flour or 2 1/2 cups whole wheat pastry flour
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs, lightly beaten
1 cup buttermilk
2/3 cup brown sugar
1/2 cup melted butter
3/4 cup dried fig, chopped

Steps:

  • Preheat oven to 375F and lightly grease 18 standard-size muffin cups (2 1/2 inches) or line with paper muffin liners.
  • In a large bowl, combine flour, baking powder, cinnamon, baking soda and salt.
  • In a medium bowl, beat together the eggs, buttermilk, sugar, and melted butter.
  • Make a well in the center of the dry ingredients and gently mix in the wet ingredients, until just moistened.
  • Gently fold in figs.
  • Pour batter into muffin tins, filling about 2/3 full.
  • Bake for about 20 minutes, or until a toothpick inserted into the center come out clean and the tops are golden.
  • Cool on a rack in the tins for 5 minutes, then take out of the tins and cool completely on the rack or serve warm.
  • -OAMC instructions- Bake as directed and cool completely.
  • Wrap the muffins tightly in foil and place ina freeser bag for up to 3 months.
  • To reheat, heat muffins in foil for about 15-18 minutes or until warm in a 300F oven.

Nutrition Facts : Calories 169.2, Fat 6, SaturatedFat 3.5, Cholesterol 34.8, Sodium 180.8, Carbohydrate 26.3, Fiber 1.2, Sugar 11.6, Protein 3.2

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