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I am really excited to share these muffins with you today.  I bought Fig Butter at Trader Joe’s last season and just this year started spreading it on crackers with goat cheese.  I kept my eyes pealed for a baking recipe but ended up creating my own when I baked muffins for my church.  I baked them again this morning at my friends house and I think I tweaked the recipe to perfection.

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I am not really a recipe creator, but I do love taking a recipe and pondering how I can adapt it for another ingredient.  If you are trying to use mostly local and seasonal produce like myself, it is necessary to adjust recipes to fit the season.  I will confess that I am not that strict but I am trying to be aware of where produce comes from and purchasing in season and local as much as possible.

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The figs in this recipe are like a lead actress that carries the film as the matriarch of the family.  With the Oscar nominees out, I want to make sure that I see Meryl Streep in August: Osage County before March though I’m also looking forward to seeing Julia Roberts as the grown up daughter.  I think you will be surprised by the blackberries as well.  Blackberries are usually too tart for me, but they are balanced well here by the sweetness of the fig butter.

Ingredients

    • 1 1/2 cup sifted All Purpose flour
    • 3/4 cup ground flax seed
    • 3/4 cup oats or oat bran
    • 2 tsp baking soda
    • 1 tsp baking powder
    • 1 tsp salt
    • 2 tsp ground cinnamon
    • 8 Tbs (1/2 cup) butter
    • 3/4 cup organic brown sugar (I swear it tastes so much better!)
    • 2/3 cup fig butter
    • 2 eggs
    • 1 cup buttermilk or 1 cup water mixed with 8 tsp buttermilk powder
    • 6 oz blackberries

Streusel (from Sprouted Kitchen)

    • 2 Tbs melted butter, cooled
    • 1/2 cup oats
    • 1/4 cup organic brown sugar

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Directions

    1. Preheat oven to 350º F.  Line two muffin tins with liners.
    2. In a medium bowl mix the flour, flax seed, oats, baking soda, baking powder, salt and cinnamon with a whisk.  Set aside.
    3. Melt butter in a small sauce pan over medium heat, stirring occasionally, until golden brown and nutty in aroma, about 8 minutes.  If solids settle on the bottom of the pan, pour into a mug and set aside until the solids settle in the mug.
    4. Transfer the melted butter to a large mixing bowl.  Mix with the fig butter, eggs slightly beaten and buttermilk.
    5. Fold in the flour mixture until just combined.  Rinse and cut the blackberries in half and fold into the batter.
    6. Fill muffin liners almost to top with batter.
    7. In a small bowl mix the melted butter, oats and brown sugar and press together with your fingers.  Sprinkle streusel on top of batter.
    8. Bake for 25-30 minutes until browned and a toothpick comes out clean.
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