Brown Sugar, Fig and Buttermilk Muffins
Lovin' from the Oven
I was on the check out line at the farmers market when I spotted these beautiful, little, dark purple gems. Instantly my mind started racing, formulating different sweet and savory recipes I could incorporate these beauties into. Figs are a special fruit to me, they have been around literally forever as they are commonly mentioned in the Bible. I definitely try to snatch them up when they are in season at the market. I think they give a dish an awe factor because they are not overly used in American cooking. In fact, I don't think I have more than 1 or 2 recipes in my arsenal calling for figs. I generally have to adapt and include them on my own. So on my drive home with my treasures in hand, I decided that a muffin or a scone should be the vessel for these sweet figs. I figured that it would be easier for me to get my kids to try them if they were in something such as a muffin versus a foccacia bread with caramelized onions, herbs and figs (although that may need to be made soon for my sake). I went the muffin route only because I think the little guys consider them "cupcakes" and a scone can sometimes turn out a tad dry. I made 6 jumbo sized muffins and they turned out lovely, I encourage you to try them!
- 1/2 cup Fresh Figs, chopped or sliced
- 2 1/4 cups Flour
- 1/2 cup Brown Sugar, packed
- 1 teaspoon Baking Soda
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 teaspoon Cinnamon
- 1 Egg
- 1 teaspoon Vanilla
- 1 cup Buttermilk
- 1/4 cup Butter, melted
- Extra Brown Sugar for sprinkling on top
- Preheat oven to 350 degrees. Grease and/or line muffin tin.
- In a large bowl sift together flour, sugar, baking soda, baking powder, salt and cinnamon.
- In a separate container whisk together melted butter, vanilla, egg and buttermilk.
- Slowly add wet mixture to dry mixture. Stirring lightly until just incorporated.
- Gently fold in figs.
- Scoop out batter into tins, filling about 2/3 of the way. Sprinkle a bit of brown sugar on top of the muffins and place in the oven.
- Bake for 15-20 minutes, until a toothpick comes out clean. Cool and serve.