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Fig Muffins

southern.chef's picture
Ingredients
  Butter 1⁄2 Cup (8 tbs), softened
  Sugar 1⁄2 Cup (8 tbs)
  Eggs 2
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Baking powder 2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Preserves 1⁄2 Cup (8 tbs) (fig)
  Pecans 1⁄2 Cup (8 tbs), chopped
Directions

Cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, cinnamon, and cloves; add to creamed mixture alternately with milk, stirring just until moistened.
Stir in fig preserves and pecans.
Spoon muffin batter into greased and floured muffin pans, filling three-fourths full.
Bake mini-muffins at 350° for 18 minutes and regular muffins for 20 minutes.
Serve muffins warm.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Cake
Servings: 
40

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Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 72 Calories from Fat 33

% Daily Value*

Total Fat 4 g5.9%

Saturated Fat 1.7 g8.4%

Trans Fat 0 g

Cholesterol 16.9 mg5.6%

Sodium 25.7 mg1.1%

Total Carbohydrates 9 g2.8%

Dietary Fiber 0.36 g1.4%

Sugars 4.1 g

Protein 1 g2.2%

Vitamin A 1.7% Vitamin C 0.49%

Calcium 2.7% Iron 2%

*Based on a 2000 Calorie diet

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Fig Muffins Recipe