My parents recently came down to visit my sister and I for Easter. With them, they brought various goodies from a Mennonite store named Sauders that’s located in Seneca Falls, NY. Mennonites are similar to the Amish in that they choose to lead simple and pious lives – they live off the land that they cultivate and harvest. This store is unique because everything they sell is handmade and absolutely delicious… no added preservatives or processed stuff here. My mother brought down one of my favorites goodies to snack on… dried figs. I love dried figs – fresh figs are even better. I snacked on them for several days, but noticed that they began to go soft. For fear of wasting these little guys , I decided to bake some fig muffins from a recipe adapted from my W&S Muffin cookbook. These muffins are easy to make and are a nice alternative to the unoriginal standbys… blueberry and chocolate.
- 1 cup water or apple juice*
- 6 tbsp unsalted butter
- 12 dried figs, stemmed and quartered
- grated lemon zest
- 2 c flour
- 1/2 c sugar
- 1/4 c dark brown sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs, beaten
- 1 1/2 tsp vanilla extract
*Apple juice is preferred since it will give the figs that much more flavor. However, I didn’t have apple juice and used water. The zest and the butter will make up for any flavor lost using the water.
- In a small saucepan, heat the water and butter over medium-low heat until butter melts.
- Remove from heat, and add figs and lemon zest. Set aside and allow the figs to soften, about 1 hour (Please note: My figs were already fairly soft, so I only let these sit for about 30 minutes.)
- Preheat the oven to 375
- Grease or line 11 muffin cups
- Stir the flour, sugars, baking powder, and salt.
- Add the cooled fig mixture, eggs, and vanilla and stir until the batter is mixed. Do not overmix.
- Spoon the batter into each cup filling the cup to the rim
- Bake until golden about 20-25 minutes
- Let cool for 5 minutes before serving