Fig Jam Muffins Recipe

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Fig Jam Muffins Recipe

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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Fig Jam Muffins

Ingredients

JAM

1 cup california dried figs
2 cup cold water
1 cup granulated sugar
1 salt
1/4 tsp cloves

BATTER

2 1/2 cup sifted all-purpose flour
4 tsp baking powder
1 tsp salt
2 tbsp granulated sugar
6 tbsp shortening
3/4 cup milk
2 eggs

Preparation

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

Servings: 12