Fig Bran Muffins
By Sara and Amy Rusk
INGREDIENTS
- 1 1/2 cups chopped fresh California figs or 8 to 10 whole dried California figs
- 1 1/4 cups sifted flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 3 tablespoons shortening
- 1 cup bran
- 1 egg, beaten
- 1/2 cup milk
PROCEDURE
For fresh figs, proceed as follows. For dried, place whole figs in small bowl and add boiling water to cover; let stand 10 minutes to soften. Drain and chop coarsely.
In mixing bowl, sift together flour, salt, baking powder, and sugar. Cut in shortening with pastry blender or rub in with fingers until mixture resembles coarse cornmeal. Stir in bran. Combine egg and milk. Add to mixture, stirring lightly. Then, fold in figs and stir until blended but still lumpy.
Fill greased muffin tins 2/3 full and bake at 400°F for 25 minutes, or until done.
Yields: 8 to 10 muffins
Serves: 8 to 10
