How To make Fig Jam Muffins
JAM:
1 c California dried figs
2 c Cold water
1 c Granulated sugar
Salt 1/4 ts Cloves
BATTER:
2 1/2 c Sifted all-purpose flour
4 ts Baking powder
1 ts Salt
2 tb Granulated sugar
6 tb Shortening
3/4 c Milk
2 Eggs
For Jam: Rinse and drain figs. Clip stems and grind or chop figs fine. Add water, bring to boil and cook and stir about 15 minutes or until water is absorbed. Add sugar, salt and spice. Cook and stir until of thick conserve consistency -- from 7 to 10 minutes. Sift together flour, baking powder, salt and sugar. Work shortening into flour mixture. Add milk and beaten eggs, stir to blend. Divide batter into 12 medium-sized greased muffin tins. With a spoon, make a "well" in top of each muffin. Fill each "well" with spoonful of jam. Bake in hot oven (425 F.) about 18 minutes. Serve hot with butter and remaining jam. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias
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Quarantine Cooking: Fig Cake Recipe
Quarantine Cooking: Fig Cake Recipe - Today Paula's baking up a delicious cake that's guaranteed to make the family come running back for more...Fig cake!
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Fig Bars Homemade Recipe Tutorial | Healthy Home Cooking | From Garden to Table | Fast Tasty Meal
One of my favorite homemade desserts... fig bars! We harvested our figs from our backyard but store-bought or dried figs would work just as well. You can cut down the amount of sugar recommended in the recipe if you want the natural fig taste to really shine! This recipe is from Betty Crocker but we simplified the steps a bit.
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Beth's Fabulous Fig Cake Recipe | ENTERTAINING WITH BETH
Learn how to make my Fabulous Fig Cake recipe! A delicious fall breakfast treat that is made with fresh figs, a delicate cake batter and a crunchy addictive crumble! This breakfast cake recipe is perfect for a Sunday Brunch or a Tea Time Snack. Hope you enjoy! xx Beth
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BETH'S FABULOUS FIG CAKE
Serves 8-10
INGREDIENTS:
3 eggs
1 cup (240ml) of vegetable oil
½ cup (100g) sugar
½ cup(90g) light brown sugar
½ cup (120ml) water
1 ½ tsp (7.5ml) vanilla extract
2 cups (240g) all-purpose flour
2 tsp (10ml) baking powder
¾ tsp (3.75ml) salt
1 ¼ tsp (6.75ml) ground cardamom
1/3 cup (50g) crystalized ginger, diced
5-10 fresh figs (depending on size) sliced vertically (or sliced pears or sliced apples would be great too!)
Crumble:
½ cup (60g) all-purpose flour
½ tsp (2.5ml) baking powder
pinch of salt
2 tbsp (25g) white sugar
2 tbsp (23g) brown sugar
¼ tsp (1.25ml) cinnamon
5 tbsp (75ml) melted butter
1/2 cup (75g) chopped walnuts
METHOD:
Preheat oven to 350F (175C)
Spray a 9” cheesecake pan with baking spray and set aside.
In a large bowl combine eggs, oil, sugars, water and vanilla extract. Whisk to combine and set aside.
In a small bowl combine flour, baking powder, salt and cardamom. Whisk to combine.
Add the dry ingredients to the wet ingredients and whisk slowly to combine. Stir in the candied ginger.
Pour cake batter into pan, arrange figs cut side up, in a circle around the cake. Set aside.
To make crumble, whisk together the flour, baking powder, salt, sugars and cinnamon until combined. Add the melted butter and stir with a fork until a crumble forms. Then stir in the walnuts.
Sprinkle crumble on top of figs and cake, evenly distributed.
Bake cake for 50 mins-1 hour, or until a skewer comes out clean. If top starts to brown too quickly cover with foil until fully baked through. Allow to cool and serve for tea time or for Sunday brunch!
NOTE: This cake reheats beautifully! Just wrap tightly in foil and refrigerate, then place in oven (covered in the foil) and bake at 350F for 20 mins or until warmed through.
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Poppyseed and Jam Muffins
Hi all, this is my second video on YouTube. Hope you enjoy it.