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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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FIG JAM MUFFINS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Mason Estate in Allen Texas in 1988. Ingredients:
1 cup california dried figs |
2 cups cold water |
1 cup granulated sugar |
1/8 teaspoon salt |
1/4 teaspoon cloves |
batter |
2-1/2 cups sifted all-purpose flour |
4 teaspoons baking powder |
1 teaspoon salt |
2 tablespoons granulated sugar |
6 tablespoons shortening |
3/4 cup milk |
2 eggs |
Directions:
1. Rinse and drain figs then clip stems and grind or chop figs fine.
2. Add water then bring to boil and cook and stir 15 minutes or until water is absorbed.
3. Add sugar, salt and spice then cook and stir 10 minutes.
4. Sift together flour, baking powder, salt and sugar then work shortening into flour mixture.
5. Add milk and beaten eggs then stir to blend.
6. Divide batter into 12 greased muffin tins.
7. With a spoon make a well in top of each muffin and fill well with spoonful of jam.
8. Bake at 425 for 18 minutes then serve hot with butter and remaining jam.
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