Best 2 Fig Orange Muffins Recipes

GLUTEN-FREE CORNMEAL, FIG AND ORANGE MUFFINS

Steps:

• Place the figs in a bowl and pour in the orange juice. Let steep for 1 hour. Drain and weigh or measure out 60 grams (1/4 cup) of the orange juice and add it to the buttermilk. Set aside the rest for another purpose.
• Preheat the oven to 375 degrees. Oil or butter muffin tins. Sift together the cornmeal, gluten free flour mix, salt, baking powder and baking soda into a medium bowl. Pour in any grainy bits that remain in the sifter.
• In a separate large bowl whisk the eggs with the buttermilk, orange juice, honey, and oil. Quickly whisk in the flour and cornmeal mixture. Fold in the figs.
• Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don't release easily, allow to cool and then remove from the tins.

FIG & ORANGE MUFFINS

Steps:

• Preheat oven to 400°F and spray 12 cup muffin pan with non-stick cooking spray.
• In large bowl stir together flour, baking soda and salt.
• In large mixer bowl cream butter and sugar. Add eggs and beat until fluffy.
• Dice figs into 1/4 inch or smaller pieces by hand or in a food processor fitted with the metal blade.
• Stir figs and orange zest into creamed butter mixture; stir in yogurt. Add fig mixture all at once to dry ingredients and stir just until moistened.
• Divide batter among prepared muffin cups. Bake in 400° F oven 15 to 17 minutes or until done.