| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
California |
Breads, Muffins |
12 |
Muffins |
INGREDIENTS
|
|
c California dried figs |
|
|
c Cold water |
|
|
c Granulated sugar |
| 1 |
|
ts Cloves |
| 2 |
|
c Sifted all-purpose flour |
|
|
ts Baking powder |
|
|
ts Salt |
|
|
tb Granulated sugar |
|
|
tb Shortening |
| 3 |
|
c Milk |
|
|
Eggs |
INSTRUCTIONS
~---------------------JAM--------------------------- : Salt
~-------------------BATTER------------------------- 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 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip
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