California Fig Orange Muffins Recipes

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FIG & ORANGE MUFFINS



Fig & Orange Muffins image

Original version of this recipe was from Valley Fig Growers but I don't have fresh figs, so I've modified the recipe to use dried figs. Even if you have a fig-hater in your house (as I do), you'll be able to sneak them into these deliciously orange scented muffins.

Provided by Tinkerbell

Categories     Quick Breads

Time 30m

Yield 12 Muffins

Number Of Ingredients 9

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup dried fig
1 orange, zest of
8 ounces orange flavored yogurt

Steps:

  • Preheat oven to 400°F and spray 12 cup muffin pan with non-stick cooking spray.
  • In large bowl stir together flour, baking soda and salt.
  • In large mixer bowl cream butter and sugar. Add eggs and beat until fluffy.
  • Dice figs into 1/4 inch or smaller pieces by hand or in a food processor fitted with the metal blade.
  • Stir figs and orange zest into creamed butter mixture; stir in yogurt. Add fig mixture all at once to dry ingredients and stir just until moistened.
  • Divide batter among prepared muffin cups. Bake in 400° F oven 15 to 17 minutes or until done.

ORANGE FIG MUFFINS



Orange Fig Muffins image

Made with Bran Flakes cereal. Sounds yummy! This comes from my Kellog Kitchen Cookbook. Food.com wouldn't let me list Bran Flakes, so I chose all-bran, go figure.

Provided by BakinBaby

Categories     Quick Breads

Time 38m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

1 1/2 cups flour
1 tablespoon baking powder
1/4 cup sugar
3 cups all-bran cereal (bran flake cereal)
1 1/4 cups orange juice
1 egg
1/4 cup oil
2/3 cup fig (chopped)
1 teaspoon orange rind

Steps:

  • Stir together flour, baking powder and sugar; set aside.
  • In a large mixing bowl, combine; cereal, orange juice, egg, oil, figs & orange rind, beat well.
  • Add dry ingredients to cereal mixture, stirring only until combined.
  • Coat muffin cups with cooking spray, then spoon batter evenly into muffin pan.
  • Bake at 400 for 28 minutes or until golden brown.

Nutrition Facts : Calories 171.8, Fat 5.9, SaturatedFat 0.8, Cholesterol 15.5, Sodium 137.6, Carbohydrate 30.6, Fiber 5, Sugar 8.8, Protein 4.4

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