Dried Fig Muffins
- 12 oz dried figs
- 6 tbs unsalted butter
- 1 cup apple juice
- grated zest of 1 orange
- 2 cups plain flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar
- 2 large eggs, lightly beaten
- 1 1/2 teaspoon vanilla extract
Remove the stem and cut dried figs into quarters.
Heat apple juice and butter in a saucepan over low heat until the butter is melted.
Remove from heat and add in the figs and orange zest. Leave to cool until the figs are softened, about 1 hour.
Preheat oven to 375F. Grease muffin cups with butter or line with muffin liners.
In a mixing bowl, stir together the flour, granulated sugar, brown sugars, salt and baking powder.
Make a well in the center and add the cooled fig mixture, eggs and vanilla. Stir until just combined. Do not overmix, the batter will be slightly lumpy.
Spoon batter into muffin cups, filling to the rim of the cup.
Bake for 20 ~ 25 mins, until golden, and toothpick inserted into the center comes out clean. Transfer muffin pan to cooling rack and let cool for 5 mins. Unmold the muffins and let cool completely.