Fig and Banana Walnut Muffins |
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Prep Time: 30 Minutes Cook Time: 22 Minutes |
Ready In: 52 Minutes Servings: 4 |
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These freeze well. Ingredients:
1 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/2 teaspoon salt |
6 ounces dried calimyrna figs or 6 ounces black mission figs, stems trimmed, cut into 1/4-inch pieces |
1/2 cup coarsely chopped walnuts |
1 1/2 cups mashed ripe bananas |
2/3 cup packed light brown sugar |
1/3 cup unsalted butter, melted |
1 large egg |
1 teaspoon vanilla extract |
1/2 cup broken walnut pieces |
Directions:
1. Preheat oven to 350°; lightly butter 20 muffin cups (or coat them with cooking spray).
2. Add 2 tablespoons water each to any empty muffin cups.
3. In a bowl, mix the flour, baking powder, baking soda, cinnamon, and salt together; add in the figs and chopped walnuts; toss to coat.
4. In another bowl, whisk the banana, brown sugar, melted butter, egg, and vanilla together until blended; add to dry ingredients all at once; fold in until evenly moistened.
5. Divide batter among muffin cups; sprinkle tops evenly with broken walnuts.
6. Bake 20-22 minutes until tops are golden and pick comes out clean.
7. Cool on a wire rack before removing the muffins from pan.
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