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A few weeks back I saw a display of Dalmatia Fig Spread with Orange at one of the stores I frequent. I bought some, just out of curiosity, and it sat on my counter while I tried to decide what to do with it. I was pretty sure it would be great with cheese (especially brie, or chevre) and crackers but I wanted something a little more interesting. Then when I went to the hospital yesterday to visit my mom (still improving!), we stopped by thei hospital coffee kiosk and I noticed some muffins they were selling which appeared to have figs in them (turns out I was wrong, it was some sort of vegan muffin and what I thought were fig seeds were something else entirely) which got me thinking about making fig muffins. So I went home and went through all my muffin recipes and some I found online, did a little tweaking, and came up with a recipe which turned out to be really delicious. The orange flavor was surprisingly strong, but the figs gave the muffins a rich, earthy sweetness, while the oatmeal and pecans added great texture. I didn't even let them cool the recommended 10 minutes before I was chowing down on one alongside a cup of nice, strong pu-erh tea.
Fig & Orange Muffins
1/2 cup butter, melted
1/3 cup brown sugar
1 tsp each, dried orange peel and ground coriander seed
2 eggs
2/3 cup milk
1 8 oz. jar Dalmatia fig spread with orange
1-1/2 cups all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 tsp salt
2 tsp baking powder
1/2 c chopped pecans
Preheat oven to 400F
Mix dry ingredients together, including nuts.
Warm the milk slightly, just enough to keep the butter from solidifying but not enough to cook the eggs, then mix milk, melted butter, brown sugar, preserves, and eggs.
Add the dry mixture to the wet mixture and stir just to mix. Batter will be lumpy. Let rest for 5 minutes. Spoon into lined muffin cups and bake for 20-25 minutes, until golden and done. Allow to cool for 10 minutes. Makes 12 large muffins.
If you don't have access to the fig and orange spread, I think you could use 4 oz. of fig preserves and 4 oz. of orange marmalade and get a similar result.
Fig & Orange Muffins
1/2 cup butter, melted
1/3 cup brown sugar
1 tsp each, dried orange peel and ground coriander seed
2 eggs
2/3 cup milk
1 8 oz. jar Dalmatia fig spread with orange
1-1/2 cups all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 tsp salt
2 tsp baking powder
1/2 c chopped pecans
Preheat oven to 400F
Mix dry ingredients together, including nuts.
Warm the milk slightly, just enough to keep the butter from solidifying but not enough to cook the eggs, then mix milk, melted butter, brown sugar, preserves, and eggs.
Add the dry mixture to the wet mixture and stir just to mix. Batter will be lumpy. Let rest for 5 minutes. Spoon into lined muffin cups and bake for 20-25 minutes, until golden and done. Allow to cool for 10 minutes. Makes 12 large muffins.
If you don't have access to the fig and orange spread, I think you could use 4 oz. of fig preserves and 4 oz. of orange marmalade and get a similar result.
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